Pork & sauerkraut, an old country favorite that can be surprisingly healthy. This easy slow cooker version is both whole30 and paleo.
Anyone else grow up eating ‘pork & kraut’?? My Mother made it all the time when I was a kid. I loved it then and I still do. In thinking about it, I don’t know if my Mom made this as a southern food (she’s originally from North Carolina) or because she grew up in Pittsburgh. Maybe a little bit of both; sauerkraut and pork are traditionally eaten in Pennsylvania on New Year’s Day to bring good luck for the upcoming year.
I displayed the food this way just to show you all the ingredients. Once everything is in the slow cooker, mix it all together. You want to make sure the seasonings are dispersed evenly. If the meat falls to the bottom under the sauerkraut, that’s okay. I like to use country style ribs but you can substitute pretty much any cut of pork whether it be rib, loin, or even shoulder. I’ve even used baby back ribs.
I bet you didn’t realize how healthy this recipe actually is. Meat, kraut, seasonings and your choice of potato. Sauerkraut is just fermented cabbage so it’s also fairly low-calorie. Both sweet potatoes (I prefer white sweet potatoes) or regular potatoes like red, baby or yellow potatoes also work well with this recipe. How you make this is really up to your dietary restrictions. For example if you follow a paleo diet, use sweet potatoes. If you’re whole30, omit the honey. Use your favorite seasoning salt or use this homemade, sugar-free version:
Homemade Seasoning Salt:
2 tsp salt
2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric
- 3 lbs. country style ribs
- 28 ounces sauerkraut
- 1 small onion, diced
- 1½ lbs potatoes, diced (sweet potatoes or regular)
- 1 tbsp seasoning salt (see blog post)
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp thyme
- ½ tsp salt (more if you like)
- 2 tsp honey (optional)
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 4-5 or LOW 8-9.
You’ll know this is done when the meat is so tender it shreds with a fork. Don’t take it out until then. It might not look pretty but trust me, the taste is there!