How to Layer the Pork and Sauerkraut
Drain the sauerkraut lightly so it still carries a little brine into the crock. Spread half on the bottom, set the pork shoulder on top, and spoon the brown sugar evenly over the roast. Cover it with the remaining sauerkraut before putting on the lid.
When the Pork Is Ready to Shred
Start checking at 8 hours on LOW. A fork should slide into the thickest part easily, and the meat should pull apart with little resistance. Once the roast has rested, use two forks to shred it and gently stir the pieces into the sauerkraut and juices.
3-Ingredient Crock Pot Pork and Sauerkraut Recipe Card
Slow-cooked pork shoulder shredded into sauerkraut and sweetened with brown sugar.
- Prep time — About 5 minutes
- Slow cooker time — 8 to 10 hours on LOW
- Rest time — At least 3 minutes
- Servings — 6
Ingredients
- 3 to 4 pounds boneless pork shoulder roast
- 2 pounds sauerkraut, lightly drained
- 1 cup brown sugar
Instructions
- Spread half the sauerkraut in an even layer in the slow cooker.
- Set the pork roast on top. Spoon the brown sugar evenly over the pork, then cover it with the remaining sauerkraut.
- Cover and cook on LOW for 8 to 10 hours, until the pork reaches at least 145°F (63°C) in the thickest part and pulls apart easily with a fork.
- Turn off the slow cooker and let the pork rest for at least 3 minutes. Shred it gently in the crock with two forks.
- Stir the shredded pork into the sauerkraut and cooking juices. Serve hot.