Slow Cooker Pork and Sauerkraut

Slow Cooker Pork and Sauerkraut
Pork and Sauerkraut
Holistic Squid

Pork and Sauerkraut

Talk about an aromatic meal. One whiff of this, and you’ll be instantly transported to your “happy place” where comfort food reigns supreme. After all, there is nothing like a slow cooker to make you feel at home.

— Emily of Holistic Squid

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6
Servings
129
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5-6 pound pork roast (butt or shoulder) – this can be boneless or bone-in
  • 1/4 cup juniper berries, crushed
  • 3-4 cloves garlic, finely chopped
  • 1 cup white wine (substitute with 1/4 c. apple cider vinegar and 1/4 c. water if on GAPS diet)
  • 2 tablespoons sea salt
  • 2 quarts homemade or store bought naturally fermented sauerkraut
  • 2 cups homemade chicken or pork stock

Directions

Use a 5 1/2 quart or larger slow cooker

Rinse the roast and pat dry with paper towels

Mix wine, juniper berries, garlic, and sea salt.  Pour over roast, cover and refrigerate for at least 3 hours or overnight.

Remove roast from marinate, pat dry.

Sear all sides of roast in a hot pan (fat side first) until browned.

Place roast into slow cooker with marinade and stock.

Cook for 8 hours on low or until meat begins to falls apart.

Add sauerkraut and cook until well mingled – another hour or 2 on low.

Serve over mash.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
39mg
13%
Carbohydrate, by difference
7g
5%
Protein
15g
33%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
7mg
1%
Choline, total
52mg
12%
Fiber, total dietary
1g
4%
Fluoride, F
24µg
1%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
28µg
51%
Sodium, Na
128mg
9%
Water
83g
3%
Zinc, Zn
2mg
25%

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.