This slow cooker German-style pork roast with sauerkraut and potatoes is a hearty and flavorful dish that is perfect for a family dinner. The tender pork roast is cooked in a flavorful blend of spices, onions, and garlic, and then combined with tangy sauerkraut and tender potatoes. The slow cooker does all the work, resulting in a delicious and comforting meal that will warm you up on a cold winter's day. Serve with crusty bread for a complete meal.
- 3 pounds pork shoulder roast
- 1 tablespoon paprika
- 1 tablespoon caraway seeds
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup apple cider
- 1 pound sauerkraut, rinsed and drained
- 1 pound red potatoes, halved
- In a small bowl, combine paprika, caraway seeds, salt, black pepper, and garlic powder. Rub the spice mixture all over the pork roast.
- Heat a large skillet over medium-high heat. Add the pork roast and sear on all sides until browned. Transfer the pork roast to the slow cooker.
- To the same skillet, add the sliced onion and minced garlic. Sauté until the onions are softened and golden brown. Transfer the onion mixture to the slow cooker.
- Pour the chicken broth and apple cider into the slow cooker. Cover and cook on low heat for 6-8 hours, or until the pork is tender and can be easily shredded with a fork.
- About 30 minutes before serving, add the rinsed and drained sauerkraut and halved red potatoes to the slow cooker. Stir to combine with the pork and onions. Cover and continue cooking on low heat until the potatoes are tender.
- Once the potatoes are tender, remove the pork roast from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the sauerkraut and potatoes.
- Serve the German-style pork roast with sauerkraut and potatoes hot, garnished with fresh parsley if desired.