Slow Cooker Amish Pork & Sauerkraut: A 3-Ingredient Pennsylvania Dutch Classic

Why This Recipe Is an Absolute Keeper

Before we dive into the method, here’s why this Amish pork and sauerkraut will become a favorite in your kitchen:

Only three ingredients. Pork shoulder, sauerkraut, and applesauce. That’s it.
Feeds a crowd. Six generous servings make it perfect for families and leftovers.
Set it and forget it. The slow cooker does all the work while you relax.
Tender and flavorful. Slow cooking transforms pork into melt-in-your-mouth perfection.
Tangy and sweet. The sauerkraut and applesauce create a perfect balance.
Budget-friendly. Pork shoulder is an affordable cut that becomes luxurious with slow cooking.
Minimal cleanup. One slow cooker, one bowl. That’s it.
Crowd-pleasing. Everyone loves this savory, tangy pork.
Perfect for weeknights, Sunday dinners, and family meals. It’s that versatile.
Great for leftovers. Tastes even better the next day.
No complicated steps. Just dump and go.

The 3-Star Ingredients

This recipe proves that you don’t need a long ingredient list to create something spectacular. Here’s what you’ll need:

Boneless pork shoulder or pork butt roast – 3 to 4 pounds. Pork shoulder is the ideal cut for slow cooking. It has plenty of marbling and connective tissue that breaks down during long, slow cooking, resulting in meat that’s incredibly tender and flavorful.

Sauerkraut with juice – 2 pounds (about two 32-ounce jars or one large bag). Sauerkraut adds tangy, savory flavor that pairs perfectly with the rich pork. The juice helps create a delicious cooking liquid.

Unsweetened applesauce – 1 cup. Applesauce is the secret ingredient that balances the tanginess of the sauerkraut and adds a gentle sweetness to the dish.

That’s it. Three ingredients. No onions. No garlic. No complicated steps. Just honest, Amish-inspired ingredients that come together beautifully.

Step-by-Step Instructions (The Short Version)

Set your slow cooker on the counter and place the pork roast right in the bottom, fat side up if it has a fat cap. There’s no need to brown it first.
In a large bowl, stir together the sauerkraut and its juice with the unsweetened applesauce until it’s loosely combined.
Dump the sauerkraut–applesauce mixtureevenly over the raw pork roast in the slow cooker, covering it completely.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and shreds easily with a fork.
Once the pork is done, use two forks to pull it into large chunks or shreds right in the slow cooker, mixing it gently with the sauerkraut and juices. Taste and add a pinch of salt and a little black pepper if desired.
Ladle the pork and sauerkraut into warm bowls or over mashed potatoes or noodles, making sure everyone gets plenty of those savory, tangy juices.

How to Serve It Like a Pro

This pork and sauerkraut is delicious on its own, but a few simple sides make it a complete meal:

Over mashed potatoes – Creamy potatoes soak up all that savory juice.
Over egg noodles – Wide noodles are perfect for catching every drop.
Over rice – A simple and satisfying bed for the pork and kraut.
With crusty bread – For soaking up every last bit of juice.
With a side of applesauce – Adds extra sweetness.
With a sprinkle of fresh parsley – Adds brightness and color.
With a glass of apple cider – The perfect fall pairing.
With a dollop of sour cream – Adds tanginess and creaminess.

Variations & Swaps (Because Life Happens)

One of the best things about this recipe is how flexible it is. Here are some easy ways to make it your own:

Make It with Different Meat
Use pork loin, pork chops, or even chicken thighs instead of pork shoulder.

Make It with Different Sauerkraut
Use Bavarian-style sauerkraut or add caraway seeds for extra flavor.

Make It with Different Applesauce
Use sweetened applesauce for a sweeter dish.

Make It with Apple Slices – Add sliced apples for extra sweetness and texture.

Make It with Onion – Add a sliced onion to the slow cooker for extra flavor.

Make It with Garlic – Add 2 cloves of minced garlic for extra savory depth.

Make It with Caraway Seeds – Add 1 teaspoon of caraway seeds for classic flavor.

Make It with Brown Sugar – Add a tablespoon of brown sugar for extra sweetness.

Make It with Beer – Replace half the sauerkraut juice with beer for extra depth.

Make It in the Oven – If you don’t have a slow cooker, roast in a covered Dutch oven at 325°F for 3–4 hours.

Pro Tips for the Best Pork and Sauerkraut

Use pork shoulder. It stays moist and tender during long cooking.
Don’t brown the pork first. This is a true dump-and-go recipe.
Use unsweetened applesauce. It balances the tanginess without adding too much sweetness.
Cook until fall-apart tender. The pork should shred easily with a fork.
Mix the pork and sauerkraut together. This ensures every bite is flavorful.
Taste and adjust. Add salt, pepper, or a little brown sugar if needed.
Serve warm. This is best enjoyed hot and fresh.

Frequently Asked Questions

Can I use a different cut of pork?
Yes. Pork loin or pork chops work, but they may not be as tender as pork shoulder.

Can I use a different type of sauerkraut?
Yes. Bavarian-style sauerkraut or sauerkraut with caraway seeds are great alternatives.

Can I use sweetened applesauce?
Yes, but the dish will be sweeter.

Can I make this ahead of time?
Yes. This dish actually tastes even better the next day. Reheat gently.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently.

Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months. Thaw overnight and reheat.

Why is my pork dry?
It may have been cooked too long or the cut was too lean. Use pork shoulder for best results.

Can I add more vegetables?
Yes. Onions, apples, or carrots are great additions.

What if I don’t have a slow cooker?
See the oven variation above. A covered Dutch oven at 325°F works beautifully.

Can I use this pork for sandwiches?
Yes. Shred it and serve on buns with the sauerkraut.

The Beauty of Simple, Amish-Inspired Cooking

There’s something deeply satisfying about a warm, tangy, savory pork dish that comes together with almost no effort. It’s the kind of food that makes people happy — the kind that brings the simple, wholesome flavors of Amish country to your table.

This pork and sauerkraut is a celebration of all those things — simplicity, flavor, and the joy of gathering around the table.

It’s not fancy. It’s not complicated. But it is reliable, crowd-pleasing, and delicious. And isn’t that what great home cooking is all about?

So keep pork shoulder, sauerkraut, and applesauce in your kitchen. And when you need a hearty, satisfying dinner that delivers big flavor with minimal fuss, you’ll know exactly what to make.

Final Verdict

Rating: 5 out of 5
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 8–10 hours on LOW or 4–5 hours on HIGH
Total Time: Approximately 4–10 hours
Yield: 6 servings
Cleanup: Minimal (one slow cooker + one bowl)
Leftover potential: Excellent — reheats beautifully
Best for: Weeknight dinners, Sunday suppers, and family meals