If you’re looking for a simple but deeply flavorful holiday meal, Pork and Sauerkraut in the slow cooker is the answer. This is one of those recipes that’s perfect for special occasions because of how amazing the results are with minimal effort.
This 6-Point main is easy and hands-free, yet the texture is so divine. We make some healthy swaps to keep points down and the ingredients are simple and accessible. It’s one of our favorite Weight Watchers dinner recipes!
Why should you try Pork and Sauerkraut in the Slow Cooker?
- Easy Prep, Hands-Free Cooking: The best of this Pork and Sauerkraut recipe is its simplicity. Once you’ve layered the ingredients in your slow cooker, it’s hands-off for 6 to 8 hours, leaving you free to tackle other holiday tasks. This recipe shines at Thanksgiving or Christmas, especially since it’s adaptable for a larger pork roast or several smaller pork loins. While this cooks, you can prep sides or decorate for guests, making it a great stress-free main course.
- Perfect Slow-Cooked Texture: Cooking pork in the slow cooker keeps it juicy and tender without drying it out. The low-and-slow method caramelizes the pork’s exterior for a roasted, golden finish while keeping the inside juicy. That rich flavor and texture give this dish a special quality, as if you’d slow-roasted it in the oven for hours.
- Weight Watchers Friendly: While pork does have a few more Weight Watchers points than, say, chicken breast, it’s definitely a worthwhile treat, and a small portion is only around 5 points. This recipe is ideal for holiday meals when you’re looking for something hearty, filling, and a little more special.
- Classic Holiday Flavor: Pork and sauerkraut is a classic comfort dish that’s especially popular during the colder months.
Prep Time: 10 minutes
Cook Time: 6-8 hours on low
Servings: 6
Serving Size: About 1 1/2 cups (roughly 300 g)
6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 1 1/2 pounds pork loin (about 680 g)
- 2 cups yellow apple, peeled, cored, and sliced (about 2 large apples or 300 g)
- 1 cup apple juice (240 ml)
- 4 cups sauerkraut, drained (450 g)
- 2 envelopes Splenda (or your preferred sweetener)
- 2 tablespoons vinegar (30 ml)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the Pork: Begin by trimming any excess fat from the pork loin, as this will help keep the final dish lean and reduce any unwanted greasiness. Season the pork generously with salt and pepper on all sides, pressing the seasonings in to ensure the flavor penetrates the meat during cooking.
- Layer the Sauerkraut: In the bottom of your slow cooker, add the drained sauerkraut, spreading it out evenly to create a bed for the pork.
- Add Apple and Sweetener: Arrange the apple slices on top of the sauerkraut. Sprinkle the Splenda evenly over the apples to slightly offset the sauerkraut’s acidity, balancing sweet and tangy.
- Add the Pork and Seasonings: Place the seasoned pork loin on top of the sauerkraut and apples. Nestle the bay leaves around the pork for a light herbal note, then sprinkle the thyme over everything.
- Pour in Apple Juice and Vinegar: Pour the apple juice and vinegar over the pork. Mix gently with a spoon, though the juices will blend naturally during cooking.
- Set the Slow Cooker: Cover the slow cooker with its lid, set it to low, and let everything cook for 6-8 hours.
- Final Touches and Serving: Once the pork has cooked thoroughly (you should be able to easily shred it with a fork), check the seasoning and adjust if needed. Remove the bay leaves before serving.
- Serve and Enjoy: Slice or shred the pork as desired, and serve alongside the sauerkraut and apple mixture.
Variations and Substitutions for Pork and Sauerkraut
- Choosing Your Pork Cut: Pork tenderloin or trimmed pork loin are ideal here, as they’re lean and cook evenly. If you want something more robust, a boneless pork shoulder can also work well. For a lower-point option, be sure to trim any visible fat.
- Fruits and Juices: Apple is a classic pairing with sauerkraut, but you can mix it up by using peach slices with peach juice. Or, if you like a citrusy kick, oranges and fresh orange juice add an acidic note that pairs well with the tang of sauerkraut.
- Spice It Up: This recipe is versatile with spices. Rosemary, thyme, or herbes de Provence add a fragrant touch that complements the pork’s natural flavors. You can also add a sprinkle of smoked paprika for a subtle smoky note or even a pinch of crushed red pepper for heat if your guests enjoy a little spice.
Tips and Tricks for making Pork and Sauerkraut in the Slow Cooker
- Trim the Fat: The first step is to remove as much visible fat from the pork as possible. This keeps the dish light.
- Season Generously: Don’t skimp on salt and spices—pork benefits from a generous dose of seasoning, as it allows the flavors to penetrate fully during the slow cooking process. The sauerkraut also mellows out as it cooks, so feel free to add more spices than you might typically use.
- Use fresh ingredients when possible: Fresh apples and pure, unsweetened apple juice add a better flavor than their processed counterparts. If fresh juice isn’t available, make sure any canned or bottled alternatives are free from added sugars.
- Layer thoughtfully: Start with a generous layer of sauerkraut at the bottom of the slow cooker; this creates a foundation that allows the pork to cook evenly. Place the pork on top and pour the apple juice over everything to let the liquid steam up through the pork, adding flavor throughout.
- Low and slow: Slow cooking for at least 6 hours brings out the best flavor and texture. You can even cook on low for up to 8 hours if you’re using a larger cut of pork or prefer a melt-in-your-mouth texture.
Pork and Sauerkraut in the Slow Cooker
A hearty and comforting slow cooker dinner.
Ingredients
- 1 1/2 pounds pork loin, about 680 g
- 2 cups yellow apple, peeled, cored, and sliced (about 2 large apples or 300 g)
- 1 cup apple juice, 240 ml
- 4 cups sauerkraut, drained (450 g)
- 2 envelopes Splenda, or your preferred sweetener
- 2 tablespoons vinegar, 30 ml
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the Pork: Begin by trimming any excess fat from the pork loin, as this will help keep the final dish lean and reduce any unwanted greasiness. Season the pork generously with salt and pepper on all sides, pressing the seasonings in to ensure the flavor penetrates the meat during cooking.
- Layer the Sauerkraut: In the bottom of your slow cooker, add the drained sauerkraut, spreading it out evenly to create a bed for the pork.
- Add Apple and Sweetener: Arrange the apple slices on top of the sauerkraut. Sprinkle the Splenda evenly over the apples to slightly offset the sauerkraut’s acidity, balancing sweet and tangy.
- Add the Pork and Seasonings: Place the seasoned pork loin on top of the sauerkraut and apples. Nestle the bay leaves around the pork for a light herbal note, then sprinkle the thyme over everything.
- Pour in Apple Juice and Vinegar: Pour the apple juice and vinegar over the pork. Mix gently with a spoon, though the juices will blend naturally during cooking.
- Set the Slow Cooker: Cover the slow cooker with its lid, set it to low, and let everything cook for 6-8 hours.
- Final Touches and Serving: Once the pork has cooked thoroughly (you should be able to easily shred it with a fork), check the seasoning and adjust if needed. Remove the bay leaves before serving.
- Serve and Enjoy: Slice or shred the pork as desired, and serve alongside the sauerkraut and apple mixture.
Notes
6 WW Points per serving.
Nutrition
Serving: 269gCalories: 194kcalCarbohydrates: 14gProtein: 25gFat: 4.5gSaturated Fat: 1.7gCholesterol: 77mgSodium: 944mgPotassium: 662mgFiber: 3.9gSugar: 9.3gCalcium: 35mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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