Slow Cooker Pork and Sauerkraut Prepared with PA Dutch Pork & Kraut Olive Oil Blend

When pork shoulder slow cooks with sauerkraut, sweet onions, potatoes, and a little brown sugar, the whole kitchen fills with that cozy, tangy aroma that makes everyone drift toward the table. The PA Dutch Pork And Kraut Infused Olive Oil Blend brings savory pork notes, bright kraut character, and a rich, old-school comfort-dinner finish that settles beautifully into every bite.

Garden Infuzions

Slow Cooker Pork and Sauerkraut Prepared with PA Dutch Pork & Kraut Olive Oil Blend

Tender pork shoulder, tangy sauerkraut, sweet onion, and soft potatoes slow cook into a cozy one-pot dinner with the nostalgic flavor of PA Dutch Pork And Kraut Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 pounds pork shoulder cut into 4 large pieces
• 2 tablespoons PA Dutch Pork And Kraut Infused Olive Oil Blend
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 large yellow onion sliced
• 3 cloves garlic minced
• 2 cups sauerkraut drained
• 1 cup low-sodium chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 pound baby potatoes halved
• 2 bay leaves
• 1 teaspoon caraway seed
• 1 tablespoon chopped fresh parsley for garnish

Equipment

• 1 Slow Cooker 6-quart or larger
• 1 Skillet For browning the pork
• 1 Tongs For turning the meat
• 1 Cutting board For prepping onion and pork
• 1 Chef’s knife For slicing and chopping
• 1 set Measuring cups For liquids and sauerkraut
• 1 set Measuring spoons For oil, spices, and seasonings

Method

 

Instructions

1. Pat the pork shoulder dry and season it with kosher salt and black pepper.
2. Set a large skillet over medium-high heat and warm the PA Dutch Pork And Kraut Infused Olive Oil Blend, then brown the pork on all sides until lightly caramelized.
3. Add the sliced onion and garlic to the skillet and cook for 2 minutes, stirring just until fragrant.
4. Layer the sauerkraut, potatoes, brown sugar, Dijon mustard, caraway seed, and bay leaves in the slow cooker.
5. Place the browned pork over the vegetables, then pour in the chicken broth and the onion-garlic mixture.
6. Cover and cook on Low for 6 to 7 hours, or until the pork is fork-tender and the potatoes are soft.
7. Remove the bay leaves, break the pork into large pieces, and spoon the juices over the top.
8. Finish with chopped parsley and serve hot with extra sauerkraut juices from the cooker.

Notes

Drain the sauerkraut well if you want a less briny finish, or keep a little of the liquid for a sharper tang. If your slow cooker runs hot, check the pork at the 5 1/2 hour mark so it stays tender and not dry. This recipe leans into cozy Pennsylvania Dutch comfort and is meant to be simple, hearty, and easy to serve family-style.

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Recipe Tips

For the best texture, cut the pork into large chunks so it stays juicy during the long cook. If you want a deeper kraut flavor, add a little extra sauerkraut during the last hour instead of at the start.

Serving Suggestions

Serve this over buttery mashed potatoes, with rye bread, or alongside roasted carrots for a full comfort-food spread. A spoonful of the pan juices over the pork and potatoes brings everything together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth if needed.

Variations

Try adding sliced apples for a sweeter edge, or swap baby potatoes for thick-cut carrots and parsnips. If you like a little more richness, stir in a knob of butter right before serving.

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