Slow Cooker Pork and Sauerkraut

pork and sauerkraut
Diana Rattray
Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
506 Calories
33g Fat
17g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 506
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 72%
Cholesterol 152mg 51%
Sodium 967mg 42%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Protein 37g
Calcium 199mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork and sauerkraut dish is a classic Hungarian-style goulash. It's a flavorful mixture of boneless pork and sauerkraut. The pork is cooked with beef broth and seasonings, and then about halfway through the cooking time, the sauerkraut and paprika are added. Sour cream is added to the slow cooker just before the dish is done, making a rich and savory sauce. Caraway seeds and garlic season the dish—if you aren't a fan, you may leave the caraway seeds out.

Another plus is that the meat can be cooked a day in advance and then finished with the sauerkraut and sour cream the next day. So whatever your schedule may be, you can probably fit this dish into it. And leftovers are even tastier the next day!

Tomatoes are not included in this version, but they are often added to a traditional goulash (szekelygulyas). Add a diced fresh tomato about 30 minutes before the dish is done if you'd like, or add a cup of diced canned tomatoes. Feel free to add freshly sliced onions to the slow cooker along with the pork. 

The dish makes a satisfying everyday dinner with boiled or mashed potatoes or noodles. Add a tossed salad and crusty bread or rolls to round out the meal.


  • 2 pounds boneless pork
  • 1 packet dry onion soup mix
  • 1 to 2 tablespoons chopped fresh dill (or about 2 teaspoons dry dill weed)
  • 1 clove garlic (minced)
  • Optional: 1 teaspoon caraway seeds
  • 1 (10 3/4 oz) can condensed beef broth (undiluted, or 1 1/2 cups strong low sodium beef stock)
  • 2 pounds sauerkraut (drained)
  • 3 tablespoons paprika (sweet, Hungarian-style)
  • 2 to 3 cups sour cream (or part heavy cream)
  • Optional: fresh chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Pat the pork with paper towels to dry. Trim any visible excess fat from the meat and then cut it into bite-size 1-inch pieces.

  3. In the slow cooker, combine the pork, onions, dill, garlic, caraway seeds (if using), and beef broth. Cover and cook on low for 4 hours. At this point, you can continue with the recipe or refrigerate the pork overnight. If the meat was fatty, skim excess fat from the broth. 

  4. Drain the sauerkraut and add it to the pork. Add the paprika and stir to blend. Cover and cook on low for 3 to 4 hours longer or until meat is very tender.

  5. Add the sour cream and heat for about 10 to 15 minutes longer, or until hot. Don't let it boil.

  6. Serve the pork and sauerkraut with a garnish of fresh chopped parsley or extra dill, if desired.


  • Choose cuts like country-style ribs, pork shoulder, or shoulder chops.
  • Avoid very lean cuts of pork, such as pork tenderloin or very lean loin, as they tend to become dry when cooked for a long period of time.