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.
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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.
