This slow cooker 3-ingredient Amish pork roast and sauerkraut is exactly the kind of cozy, stick-to-your-ribs dinner my Amish neighbor swears by once the weather turns cold. It’s the definition of simple: just a good pork shoulder, tangy sauerkraut, and a touch of brown sugar to make everything melt-in-your-mouth tender with a rich, savory-sweet glaze. You toss it in the slow cooker before work, and by dinnertime you’ve got juicy, fall-apart pork mingling with golden sauerkraut and deeply flavored juices—no extra fuss, no fancy steps, just honest comfort food you’ll crave all March.
Serve big spoonfuls of the shredded pork and sauerkraut over creamy mashed potatoes or buttered egg noodles to soak up all those rich, sweet-savory juices. A side of simple steamed green beans or roasted carrots balances the tang and richness nicely. If you like a little crunch, add a slice of hearty rye or crusty bread on the side for dipping. Leftovers are fantastic piled onto toasted rolls with a slice of Swiss cheese for an easy next-day sandwich.
Slow Cooker 3-Ingredient Amish Pork Roast and SauerkrautServings: 6
Ingredients
3 to 4 lb boneless pork shoulder (pork butt), trimmed of excess hard fat
2 lb jar or bag refrigerated sauerkraut, drained but not rinsed
1/2 cup packed light or dark brown sugar
Directions
Place the drained sauerkraut in the bottom of a large slow cooker (5–6 quarts), spreading it into an even layer. Sprinkle the brown sugar evenly over the top of the sauerkraut so it lightly coats the surface.
Nestle the pork shoulder on top of the sauerkraut, fat side up if there is a fat cap. Press it down slightly so it makes good contact with the sauerkraut and sugar. Do not add extra liquid; the pork and sauerkraut will release plenty as they cook.
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 easily shreds with a fork. Avoid lifting the lid during the first several hours so the heat and moisture stay trapped inside.
Once the pork is fork-tender, use two forks to shred it directly in the slow cooker, pulling it into bite-sized pieces and mixing it into the sauerkraut and cooking juices. Discard any large pieces of fat as you go, if desired.
Stir well so the pork, sauerkraut, and rich, sweet-savory juices are fully combined. Taste and adjust by adding a pinch more brown sugar if you want it sweeter, or a small spoonful of sauerkraut from the pot if you’d like more tang.
Let the shredded pork and sauerkraut sit on WARM for 10 to 15 minutes to allow the flavors to meld and the juices to slightly thicken into a glossy glaze before serving straight from the slow cooker.
Variations & Tips
For a slightly leaner option, you can swap the pork shoulder for a pork loin roast, but keep in mind it won’t be quite as rich or fall-apart tender—check it a bit earlier so it doesn’t dry out. If you prefer a more pronounced tang, reserve 1/2 cup of the sauerkraut liquid and stir it back in at the end to taste. For a deeper, darker glaze like you’d see in a Sunday supper pot roast, you can lightly sear the pork shoulder in a hot skillet before adding it to the slow cooker (no extra ingredients needed, just dry sear), though this is totally optional for busy days. To stretch the meal, stir in boiled potatoes or cooked egg noodles right into the slow cooker at the end so they soak up the juices. Leftovers keep well in the fridge for up to 4 days and freeze nicely; reheat gently on the stove or in the microwave with a splash of water if needed. If your family likes a little spice, serve with prepared horseradish or a spoonful of spicy brown mustard on the side rather than adding extra ingredients to the pot.
