Slow Cooker Old Country Pork and Sauerkraut


  • 1 (4 pound) pork loin roast
  • 1 teaspoon caraway seeds
  • Salt and ground black pepper to taste
  • 2 cups sauerkraut with liquid
  • 1/2 cup canned diced tomatoes
  • 1 onion, sliced


Heat a large skillet over medium heat.

Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.

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Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.

Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).