Has anyone tried making Pork Roast and Sauerkraut in a crock pot..? ....

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WORLD
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No, it is a different result- the liquids don't cook off and the pork gets more

"steamed" than "roasted" doing it this way. I usually use sausages instead of a pork roast when using a crock pot but there is always a good deal of juice at the end of cooking time. The flavors blend nicely and it is a very good result, just wet. I cook for 6 hours on low.

 
It's about the only way I do them....

I brown off the roast and then sandwich it in between the kraut most of the time but I have just placed it on top of the bed of kraut when I wanted a nicer presentation for company. I use all kinds of pork - loin, roasts, chops, ribs, kielbasa sausages. And I let it cook all day while I am at work which winds up being 9-12 hours from the time I put it in.

As for the extra juices - we usually mound up a pile of mashed potatoes and spoon the kraut and juices over the potatoes. The two flavors really go together well. Especially if you season your mashed potatoes with carmelized onions! YUM!

 
Looking forward to dinner. Thanks for the info. Was just curious about result differences

I have never roasted sauerkraut, I usually only have time for the crock pot. I know it will be wonderful because everything I have tried with your name one it is great. Especially the chicken. I have passed that recipe on many times. One of my DH favs. Thanks again

 
Wow what a way to start my day. And they say everyone needs at least 3 hugs a day.

I am still trying to catch my breath. I'm a hugger and now a smoocher.
Glad to hear you are doing better. Prayers are answered

 
I made pork and kraut this weekend in the crockpot

We had it for dinner last night and it was awful. I threw the leftovers out. It was very watery and as CathyZ said, the meat is more steamed. Actually the meat had no flavor.

I used a boneless pork roast I browned first. Cooked it with sauerkraut, 1 cup of wine, brown sugar, caraway seeds and diced onion for 6 hours on low.

 
Brown sugar? Oh my- that seems an odd ingredient for this dish- to me anyway

Sorry your recipe didn't work out, EllieH-maybe next time use more savory ingredients instead. Chicken broth, juniper berries, caraway seed, more onions and garlic along with the wine.

 
Cathy, my mom always made one version of pork and Kraut baked in the oven with a T of br sugar.

It just mellows the kraut and helps with caramelization. I would use it only when baking, not in the crockpot though. It's a popular addition to a certain region of Germany's kraut cooking. Can't remember which region though. Bavaria.

 
My Crockpot Pork and Sauerkraut

This is the only way I make the dish. I rinse the sauerkraut off a bit, drain it well (is this maybe the reason that Ellie's was so watery, not draining it?). I add a few tsp. or so of caraway seeds, 2 chopped up apples, a couple cloves of garlic, chopped, and about 1/3 c. white wine. I may layer the pork, may put it on top. I've done this with pork loin, chops, country style (boneless) pork "ribs" or a combination of the meat.

Set it on low for 4 -6 hr. - depending on how much and what kind of pork. I only use sauerkraut that comes in a bag (can't stand the canned stuff. And, oh yes!!! - you have GOT to have lots of mashed potatoes with this dish.

I have never had a lot of liquid with this. Nor any complaints from my family.

CYH
Cyndi

 
I do this pretty much the same way too. But instead of apple, I ususally

throw some apple cider vinegar and add some cherries (for a little sweetness).

 
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