This slow cooker 5-ingredient Amish-style sauerkraut pork and noodles is the kind of cozy, no-fuss dinner that feels like a hug at the end of a long day. It leans on jarred sauerkraut and just four other simple pantry staples, all poured right over a pork loin in the slow cooker. The flavors are inspired by old-fashioned Midwestern and Amish suppers—tangy sauerkraut, tender pork, and buttery egg noodles—without a lot of hands-on work. It’s perfect for busy weekdays, Sunday dinners, or anytime you want something warm and comforting that practically cooks itself.
Serve the sauerkraut pork spooned generously over the hot buttered egg noodles, making sure everyone gets some of the juicy, tangy sauerkraut from the bottom of the slow cooker. This dish is especially nice with a simple green side, like steamed green beans, roasted Brussels sprouts, or a crisp salad with a light vinaigrette to balance the richness. Warm dinner rolls or buttered rye bread are great for soaking up the juices. If your family likes condiments, put out a little dish of extra caraway seeds, spicy brown mustard, or a splash of apple cider vinegar so everyone can tweak their plate just the way they like it.
Slow Cooker 5-Ingredient Amish-Style Sauerkraut Pork and NoodlesServings: 6
Ingredients
1 (2 1/2 to 3 pound) boneless pork loin roast, trimmed of excess fat
1 (24–32 ounce) jar sauerkraut with juice
1 cup unsweetened applesauce
1/2 cup chicken broth (or water)
1 tablespoon brown sugar, lightly packed
1 teaspoon caraway seeds (optional but traditional)
12 ounces wide egg noodles
2 tablespoons butter (for tossing with cooked noodles)
Salt and black pepper, to taste
Directions
Place the pork loin in the bottom of a 5- to 6-quart slow cooker, fat side up if there is a fat cap. Sprinkle the top lightly with salt and black pepper.
In a medium bowl, stir together the applesauce, chicken broth, brown sugar, and caraway seeds (if using) until the sugar is mostly dissolved. This is your sweet-tangy mixture that will help flavor the pork and sauerkraut.
Pour the entire jar of sauerkraut, along with all of its juice, evenly over the pork loin in the slow cooker. Use clean hands or a fork to spread it out so the meat is mostly covered.
Pour the applesauce mixture evenly over the sauerkraut and pork, letting it seep down around the sides of the meat. There is no need to stir; just make sure the pork is nestled in the sauerkraut and liquid.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily shreds with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.
About 20 minutes before serving, bring a large pot of salted water to a boil on the stove. Add the egg noodles and cook according to the package directions until just tender. Drain well, then return the noodles to the warm pot.
Add the butter to the hot noodles and toss until the butter is melted and the noodles are lightly coated. Taste and season with a pinch of salt and black pepper, if needed. Keep covered and warm until ready to serve.
When the pork is done, use two forks to gently shred or slice it directly in the slow cooker, mixing it into the sauerkraut and juices. Taste and adjust seasoning with additional salt and pepper if desired.
To serve, place a bed of buttered egg noodles on each plate and spoon the sauerkraut pork mixture over the top, making sure to include some of the flavorful cooking liquid with each serving.
Variations & Tips
For picky eaters, you can rinse the sauerkraut briefly in a colander under cold water before adding it to the slow cooker to mellow the tangy flavor, or mix in an extra 1/4 cup of applesauce for more sweetness. If someone really doesn’t like sauerkraut, set aside some plain shredded pork for them before stirring the meat fully into the sauerkraut. For a heartier meal, add 3 to 4 peeled and chunked russet potatoes under the pork loin before cooking; they’ll soak up the flavorful juices. You can also swap the pork loin for a pork shoulder or pork butt for an even richer, more pull-apart texture—just trim excess fat and skim off extra fat from the top of the cooking liquid before serving. To make this slightly lighter, use whole-wheat egg noodles and reduce the butter to 1 tablespoon. If you’re cooking ahead, the pork and sauerkraut mixture reheats very well; cool it quickly, store in the refrigerator within 2 hours, and use within 3 to 4 days, or freeze for up to 3 months. Always ensure the pork reaches a safe internal temperature of at least 145°F (63°C) with a 3-minute rest, though for shredding you’ll typically be well above that. Keep the slow cooker on LOW or HIGH only (never on the warm setting for raw meat), and don’t leave the finished dish at room temperature for more than 2 hours to avoid food safety issues.
