Pork and Sauerkraut in the Slow Cooker

If you like Pork and Sauerkraut, you're going to love this easy version. I'm only posting the before photo. Why you ask? Well, let's face it... a pot full of monochrome brown food isn't particularly photo friendly, but trust me, it'll taste great! Seriously, I recently brought a double batch to a church dinner and it was all gobbled up!

Items used to make this recipe:

(affiliate links)

• 4-quart slow cooker https://amzn.to/4aHuJKR

• 7-quart slow cooker https://amzn.to/4aNeHiK

• French onion soup https://amzn.to/48Hqpti

• 9x13 casserole dish https://amzn.to/4aDUlZ7

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Pork and Sauerkraut in the Slow Cooker

recipe serves 6-8 (double the recipe for 6.5 to 7-quart slow cooker)

Printable Recipe

Ingredients

• 3 pounds Boneless Country-Style Pork Ribs

• 1 1/2 pounds Sauerkraut, rinsed and drained

• 10 ounce can French Onion Soup

• 1/4 cup brown sugar (light or dark)

Directions

1. Start by cutting the boneless ribs into bite-size cubes and place in 4-quart slow cooker.

2. Rinse and drain the sauerkraut and place it on top of the pork.

3. Mix together the soup and brown sugar and pour over the sauerkraut.

4. Cover and cook for 12 hours on low or 6 hours on high.

5. Stir together and serve.

Notes

• Alternatively, a single recipe will fit in a 9x13 casserole dish and can be baked in the oven (cover with foil and bake at 350F for 4 hours).

• If you don't have French onion soup on hand, you can substitute an equal amount of water and 1/4 teaspoon of onion powder or minced dried onion.

Maple-Brined Pork Loin

I love brining meat, so I was very eager to try this maple-brined pork loin recipe that I found on Chef John's blog Food Wishes. Yum, yum, yum... this pork was juicy, tender, and really delicious - the entire family absolutely loved it!!

I'll definitely be trying more of Chef John's recipes.

Chef John's Maple-Brined Pork Loin

makes 6-8 servings

Printable Recipe

Ingredients

• 2-3 lb. boneless pork loin roast

• 4 cups cold water

• 1/4 cup kosher salt

• 1/3 cup pure maple syrup (no substitutes)

• 2 cloves garlic, smashed

• 3-4 slices fresh ginger

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons dried rosemary

• 1 tablespoon ground black pepper

• vegetable oil

Glaze:

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

Directions

1. In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely.

2. Add the pork loin; refrigerate for 8-10 hours.

3. Remove loin from brine; discard brine.

4. Dry the roast very well with paper towels.

5. Preheat the oven to 325F.

6. In an oven safe pan, over med-high heat, brown the pork loin on all sides.

7. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound.

8. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup.

9. Reserve some glaze for garnish; brush the rest on the loin.

10. Continue roasting until the loin reaches an internal temperature of 155F. Let the loin rest for 10-15 minutes before carving.

recipe adapted from Chef John