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Butteryum food blog recipes

Pork and Sauerkraut in the Slow Cooker

Patricia Reitz

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!

Pork and Sauerkraut in the Slow Cooker

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

Printable Recipe


  • 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)


  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 on low for 12 hours or high for 6 hours.

  5. Stir together and serve.


  • 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.