Effortless & Flavorful: Slow Cooker Pork and Sauerkraut – Your Ultimate Weight Watchers Friendly Holiday Meal

If you’re seeking a simple yet incredibly flavorful dish that practically cooks itself, look no further than Slow Cooker Pork and Sauerkraut. This recipe is a true gem, perfect for busy weeknights, festive gatherings, or a cozy holiday meal, delivering amazing results with surprisingly minimal effort. It embodies the essence of comfort food, transforming humble ingredients into a rich, tender, and deeply satisfying experience.

This 6-Point main dish offers unparalleled ease, allowing for hands-free cooking while still achieving a divinely tender texture and robust flavor profile. We’ve made thoughtful, healthy swaps to keep the Weight Watchers points low, utilizing accessible ingredients that don’t compromise on taste. It’s no wonder this is one of our go-to Weight Watchers dinner recipes, proving that special occasion meals can also be wholesome and light.

Why This Slow Cooker Pork and Sauerkraut Recipe Shines

This slow cooker classic is more than just a meal; it’s a culinary experience designed for ease, flavor, and health-conscious enjoyment. Here’s why it deserves a spot in your recipe rotation:

• Effortless Elegance & Hands-Free Cooking: The beauty of this Slow Cooker Pork and Sauerkraut recipe lies in its sheer simplicity. Once you’ve layered the few ingredients in your slow cooker, it becomes a truly hands-off affair for 6 to 8 hours. This liberation is invaluable, especially during the bustling holiday season. Imagine having your main course simmering to perfection while you focus on other holiday tasks, prepare delectable side dishes, or simply relax and enjoy time with your guests. This recipe shines at Thanksgiving or Christmas, not just for its festive appeal, but also because it’s so adaptable—whether you’re preparing a larger pork roast for a crowd or several smaller pork loins for a more intimate gathering. It’s the ultimate stress-free main course.
• Unrivaled Tender Texture: Cooking pork in the slow cooker is a game-changer. The low-and-slow method ensures the pork remains incredibly juicy and tender, preventing it from drying out, which can often happen with faster cooking methods. This gentle heat also allows the flavors of the pork, sauerkraut, and apples to meld together beautifully, creating a depth that’s hard to achieve otherwise. The exterior of the pork develops a wonderfully roasted, golden finish, while the inside becomes so succulent it can be easily shredded with a fork. This rich, fall-apart texture gives the dish a special, gourmet quality, as if you’d slow-roasted it in the oven for hours with constant attention.
• Smart & Satisfying (Weight Watchers Friendly): While some cuts of pork might seem indulgent, opting for lean pork loin or tenderloin makes this a truly Weight Watchers friendly meal. Each serving of this hearty and filling dish is only around 6 points, making it a fantastic choice for holiday meals or any time you’re looking for something substantial and special without derailing your healthy eating goals. It’s a treat that fits perfectly into a balanced lifestyle, providing significant protein and robust flavor to keep you satisfied.
• Embracing Classic Comfort & Holiday Flavor: Pork and sauerkraut is a timeless comfort dish, cherished for generations, particularly during the colder months. It’s a traditional meal in many cultures, often associated with good luck and prosperity when served on New Year’s Day. This recipe delivers that beloved, comforting flavor profile – a perfect balance of savory pork with the tangy, slightly sweet notes of sauerkraut and apples. It’s a taste that evokes warmth, tradition, and home.

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 Apphere. (WW login required.)

Simple, Wholesome Ingredients for a Delicious Meal

One of the best aspects of this recipe is its reliance on readily available and wholesome ingredients. Each component plays a crucial role in building the dish’s distinctive flavor, from the lean pork to the tangy sauerkraut and the sweet counterpoint of apples. These simple ingredients combine in the slow cooker to create a complex and satisfying meal with minimal fuss.

• 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

Step-by-Step Cooking Instructions

Preparing this Slow Cooker Pork and Sauerkraut is remarkably straightforward. Follow these simple steps to achieve a perfectly cooked, flavorful dish with minimal effort.

1. Prepare the Pork: Begin by trimming any visible excess fat from the pork loin. This crucial step helps keep the final dish lean and prevents any unwanted greasiness, ensuring a healthier and more enjoyable texture. Season the pork generously on all sides with salt and freshly ground black pepper, pressing the seasonings firmly into the meat to ensure the flavors deeply penetrate during the long cooking process.
2. Layer the Sauerkraut: In the bottom of your slow cooker, add the drained sauerkraut. Spread it out evenly to create a uniform bed. This layer acts as a protective and flavorful base, preventing the pork from sticking while infusing it with tangy goodness from below.
3. Add Apple and Sweetener: Arrange the apple slices in an even layer on top of the sauerkraut. Then, sprinkle the Splenda (or your chosen sweetener) evenly over the apples. The sweetener helps to subtly offset the sauerkraut’s natural acidity, creating a harmonious balance between sweet and tangy notes that truly elevates the dish.
4. Add the Pork and Seasonings: Carefully place the generously seasoned pork loin on top of the sauerkraut and apple layers. Nestle the bay leaves strategically around the pork; they will impart a delicate, earthy herbal note to the entire dish. Finally, sprinkle the dried thyme evenly over the pork and the surrounding ingredients.
5. Pour in Apple Juice and Vinegar: Gently pour the apple juice and vinegar over the pork and the other ingredients in the slow cooker. The apple juice adds a touch of sweetness and moisture, while the vinegar brightens the flavors and contributes to the overall tanginess. While you can mix gently with a spoon, the liquids will naturally blend and circulate during the slow cooking process, distributing flavors effectively.
6. Set the Slow Cooker: Cover the slow cooker securely with its lid, ensuring a tight seal to retain moisture and heat. Set the cooking temperature to ‘low’ and allow everything to cook undisturbed for 6-8 hours. The extended cooking time on low heat is key to achieving that incredibly tender, fall-apart pork.
7. Final Touches and Serving: Once the pork has cooked thoroughly and reached its peak tenderness (you should be able to easily shred it with a fork), carefully check the seasoning. Adjust with additional salt and pepper if needed to suit your taste preferences. Remember to remove and discard the bay leaves before serving, as they are not meant to be eaten.
8. Serve and Enjoy: Remove the pork from the slow cooker and either slice it into thick medallions or shred it beautifully with two forks. Serve the tender pork alongside the rich, flavorful sauerkraut and apple mixture. This dish pairs wonderfully with mashed potatoes, crusty bread, or a simple green salad for a complete and satisfying meal.

Creative Variations and Smart Substitutions for Your Slow Cooker Pork and Sauerkraut

While this recipe is delicious as written, it’s also incredibly versatile, allowing you to adapt it to your taste preferences or what you have on hand. Experiment with these variations to make it uniquely yours:

• Choosing Your Pork Cut: For a lean, Weight Watchers friendly option, pork tenderloin or a well-trimmed pork loin are excellent choices, cooking evenly and staying moist. If you’re looking for something with a richer flavor and a more shreddable texture, a boneless pork shoulder (also known as pork butt) works wonderfully. Just be sure to trim any visible excess fat to keep the dish lighter.
• Fruits and Juices: Yellow apple is a classic and highly recommended pairing for sauerkraut, providing a perfect balance of sweetness and tartness. However, don’t hesitate to get creative! Sliced pears or peaches with their respective juices can offer a unique sweetness. For a bolder, citrusy kick, incorporate orange slices and fresh orange juice, which add a vibrant acidic note that beautifully complements the tang of the sauerkraut. For a less Weight Watchers friendly but deeply flavorful alternative, you could even consider a splash of dry white wine or beer (like a pilsner or lager) instead of some of the apple juice.
• Spice It Up: The spice profile of this recipe is incredibly adaptable. Beyond thyme and bay leaves, consider adding a teaspoon of caraway seeds for an authentic German flavor that harmonizes perfectly with sauerkraut. Rosemary or a blend of herbes de Provence can add a fragrant, sophisticated touch, enhancing the pork’s natural savory notes. For a subtle smoky depth, sprinkle in a teaspoon of smoked paprika. If you enjoy a bit of heat, a pinch of crushed red pepper flakes will certainly awaken the palate. You can also add chopped onions or minced garlic to the sauerkraut layer for more aromatic complexity.
• Sweetener Alternatives: If Splenda isn’t your preference, feel free to use a small amount of brown sugar, maple syrup, or even a touch of honey to balance the sauerkraut’s tartness, keeping in mind these will affect the Weight Watchers points.

Expert Tips and Tricks for Perfect Slow Cooker Pork and Sauerkraut

Achieving the best results with your slow cooker pork and sauerkraut is easy when you keep these expert tips in mind. These small details can make a big difference in the flavor, texture, and overall success of your dish.

• Trim the Fat Diligently: Before seasoning, take the time to remove as much visible fat from the pork loin as possible. This step is crucial not only for keeping the dish light and Weight Watchers friendly but also for preventing excessive greasiness in the final sauce, resulting in a cleaner, more appealing taste.
• Season Generously: Don’t be shy with the salt, pepper, and other spices. Pork, especially when cooked slowly, benefits immensely from a generous dose of seasoning, which allows the flavors to fully penetrate the meat. The sauerkraut itself mellows significantly during the long cooking process, so feel free to be a bit more bold with your initial seasoning than you might typically be.
• Prioritize Fresh Ingredients: Whenever possible, opt for fresh apples and pure, unsweetened apple juice. Fresh produce always offers a brighter, more vibrant flavor that translates directly into a superior finished dish. If fresh juice isn’t an option, carefully select canned or bottled alternatives that are 100% juice with no added sugars or artificial flavors.
• Layer Thoughtfully for Even Cooking: Start your slow cooker with a generous and even layer of drained sauerkraut at the bottom. This acts as a protective and flavorful buffer, preventing the pork from directly contacting the heating element and ensuring it cooks evenly. Placing the seasoned pork on top, and then pouring the apple juice and vinegar over everything, allows the liquids to steam up through the pork, infusing every fiber with flavor and moisture.
• Embrace the “Low and Slow” Philosophy: The true magic of this recipe lies in slow cooking for at least 6 hours on a low setting. This extended, gentle heat breaks down the connective tissues in the pork, resulting in an incredibly tender, melt-in-your-mouth texture that simply cannot be rushed. You can even extend the cooking time up to 8 hours if you’re using a larger, tougher cut of pork (like a pork shoulder) or if you simply prefer an even more tender result.
• Consider a Quick Sear (Optional but Recommended): For an extra layer of flavor and a beautiful caramelized crust, consider quickly searing the pork loin in a hot pan with a little olive oil before adding it to the slow cooker. While this adds an extra step and a few minutes to your prep, the added depth of flavor (Maillard reaction) it imparts is often well worth the effort, creating a more complex and savory dish.

What to Serve with Slow Cooker Pork and Sauerkraut

This hearty and flavorful dish pairs beautifully with a variety of classic accompaniments. Here are some suggestions to round out your meal:

• Mashed Potatoes: Creamy mashed potatoes are the quintessential pairing, providing a soft, comforting base that soaks up the delicious juices.
• Roasted or Boiled Potatoes: Simple roasted potatoes or boiled new potatoes tossed with parsley can also be excellent choices.
• Crusty Bread: A good loaf of crusty bread is perfect for soaking up the savory and tangy sauce.
• Dumplings: Traditional German or Polish potato or flour dumplings (Klöße or pierogi) would complement the dish wonderfully, adding to the authentic comfort food experience.
• Green Beans or Asparagus: A side of steamed or sautéed green beans, Brussels sprouts, or asparagus adds a touch of freshness and color, balancing the richness of the pork.
• Braised Red Cabbage: For an even more traditional German meal, braised red cabbage adds another layer of tangy, sweet, and vibrant flavor.
• Apple Sauce: A small side of unsweetened applesauce can offer an additional sweet-tart counterpoint.

Storing and Reheating Your Leftovers

This slow cooker pork and sauerkraut often tastes even better the next day as the flavors continue to meld. Proper storage ensures you can enjoy your leftovers safely and deliciously.

• Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, this dish freezes beautifully. Place cooled pork and sauerkraut in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, gently warm portions in a saucepan on the stovetop over medium-low heat, adding a splash of apple juice or water if it seems too dry, until heated through. Alternatively, reheat in the microwave in 1-minute intervals until hot. Be careful not to overcook, as this can dry out the pork.

This Slow Cooker Pork and Sauerkraut recipe truly delivers on its promise: minimal effort for maximum flavor. Whether you’re planning a holiday feast or simply craving a hearty and wholesome meal, this dish is a reliable, delicious, and Weight Watchers friendly choice that is sure to become a family favorite. Enjoy the rich, comforting taste and the ease of preparation!

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Pork and Sauerkraut in the Slow Cooker

Servings: 6

Prep: 10 minutes mins

Cook: 6 hours hrs

Total: 6 hours hrs 10 minutes mins

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

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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.

Additional Info

Course: Main Course

Cuisine: German

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