By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
256 cal · 495 min
Slow Cooker Pork, Sauerkraut, and Beer
Recipe GLPRca8112d2c0c076
A traditional German-inspired one-pot meal featuring tender boneless pork loin braised in a slow cooker with tangy sauerkraut, diced onion, and rich brown beer. The pork becomes fall-apart tender while absorbing the complex flavors of the sauerkraut and beer. This comforting dish is perfect for feeding a crowd and comes together with minimal hands-on preparation time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 (2 pound) boneless pork loin roast
1/4 cup lightly packed brown sugar
1 tablespoon butter, cut into small pieces
salt and ground black pepper to taste
1 small onion, diced
1 (32 ounce) jar sauerkraut, drained and rinsed
1 (12 ounce) bottle beer (lager or pilsner)
Directions
Coat the interior of a 5-quart slow cooker with cooking spray. Season the pork loin roast generously on all sides with salt and black pepper, then place it in the prepared slow cooker.
Drain and rinse the sauerkraut under cold water. Distribute the rinsed sauerkraut evenly over and around the seasoned pork roast in the slow cooker.
Scatter the diced onion over the sauerkraut layer.
Sprinkle the brown sugar evenly over the onion and sauerkraut.
Pour the beer over the entire mixture, ensuring the liquid reaches around the pork.
Dot the top of the sauerkraut mixture with butter pieces.
Cover the slow cooker and cook on low heat for 8 hours, or until the pork reaches an internal temperature of 145°F and is tender enough to shred with a fork.
Transfer the pork roast to a cutting board and let rest for 5 minutes. Slice or shred the meat and serve with the sauerkraut mixture and cooking liquid.
Comments
All ingredients are reliable staples at every Charlotte chain, making this a genuine one-stop shop. At roughly $2–2.50 per serving (driven by the pork loin and a decent beer), it's a practical weeknight dinner for a family of eight. The stated 495 minutes is honest—that's 8 hours and 15 minutes of slow cooking plus 10–15 minutes of prep, so don't plan to eat this for lunch. The dish reheats beautifully, and sauerkraut and pork is a North Carolina–familiar pairing, though it leans Germanic rather than distinctly regional.
Sign in or create a free account to add your review.
