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German Pulled Pork with Apples and Sauerkraut

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German Pulled Pork with Apples and Sauerkraut

German Pulled Pork with Apples and Sauerkraut

Jessica Braider
Scramble fan Jenny Lim, who is an awesome and creative cook, shared the idea of cooking pork in the slow cooker with sauerkraut and we were intrigued. Adding sweet apples and tangy mustard gives it a more complex flavor, and the result is tender, juicy, and delectable. Scramble recipe tester Greg Kershner said, "A winner! Meat was wonderful, tender, and had great flavor."
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish
Cuisine American, German
Servings 12 servings


  • 15 oz. sauerkraut with its liquid about 2 cups
  • 1 yellow onion halved and sliced
  • 1 bay leaf
  • 4 - 5 lbs. pork shoulder/Boston butt trim and discard the visible fat
  • 3 apples cored and cut into large chunks
  • 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
  • 1/4 cup brown sugar or use pure maple syrup (use half if you want it less sweet or to limit your sugar intake)
  • 1/4 - 1/2 tsp. salt


  • Put the sauerkraut, onions, and bay leaf in the slow cooker. Put the pork on top, and surround it with the apples (if you want the apples to stay firmer, add them to the slow cooker about an hour before serving, but we like them soft).
  • Spread the mustard on top of the meat, then sprinkle the sugar and salt on top. Cook it on low for 8 - 10 hours, until the pork pulls apart easily with a fork.
  • Using a fork and knife, shred the pork, and using a slotted spoon, transfer the meat, onions, apples, and sauerkraut to a serving bowl, leaving most of the liquid behind (remove and discard the bay leaf). Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.


Do Ahead or Delegate: Halve and slice the onion, trim the fat from the pork and refrigerate, core and cut the apples, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Double the mustard and top the meat with freshly ground black pepper along with the salt.
Tip: If you don’t have a slow cooker but do own a Dutch oven, it can be used for this recipe (as well as other slow cooker recipes). A recipe that is cooked on low in your slow cooker will generally take about a quarter of the time in a covered Dutch oven placed in a 325-degree oven. As an example, the above recipe should require approximately 2 – 2 1/2 hours in a Dutch oven. Keep in mind that this is an estimate so leave yourself a little breathing room.
Nutritional Information Per Serving (% based upon daily values): Calories 299, Total Fat: 15g, 23%; Saturated Fat: 5g, 25.5%; Cholesterol: 90mg, 30%; Sodium: 415mg, 17.5%; Total Carbohydrate: 14g, 4.5%; Dietary Fiber: 3g, 10%; Sugar: 10g; Protein: 27g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Slow Cooker, Winter
Tried this recipe?Let us know how it was!
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Monday 5th of April 2021

How much Pork is used for each portion?

Jessica Braider

Tuesday 6th of April 2021

Hi Patrick, Roughly 1/3 lb. of pork is used in each serving, which is about 1 cup per serving. Hope this helps.

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