This 3-ingredient slow cooker French dressing pork & sauerkraut is one of those cozy, no-fuss Midwest dinners that feels like a hug at the end of a long day. It’s inspired by the classic pork and sauerkraut combo a lot of us grew up with—especially around New Year’s for good luck—but with a sweet-tangy twist from bottled French dressing. The dressing mellows out the sauerkraut, adds a hint of sweetness, and keeps the pork incredibly tender while it simmers away all day. It’s the kind of recipe I throw together on a busy work morning, then come home to a house that smells like I’ve been cooking for hours, when really I just dumped everything in the slow cooker and walked away.
This pork and sauerkraut is perfect spooned over a pile of creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all the tangy-sweet juices. For a classic Midwest-style plate, add a side of green beans or roasted carrots. If you like a little crunch, serve it with a simple side salad or some crusty bread to mop up the sauce. Leftovers are great tucked into toasted buns with a slice of Swiss or provolone cheese for an easy next-day sandwich.
3-Ingredient Slow Cooker French Dressing Pork & Sauerkraut
Ingredients
2 to 2 1/2 pounds boneless pork loin or pork shoulder
1 (32-ounce) jar or bag sauerkraut, drained (rinse if you prefer it milder)
1 cup French dressing (bottled, regular or light)
1 (32-ounce) jar or bag sauerkraut, drained (rinse if you prefer it milder)
1 cup French dressing (bottled, regular or light)
Directions
Prepare the slow cooker: Lightly spray the inside of your slow cooker with cooking spray for easier cleanup, if desired.
Layer the sauerkraut: Add the sauerkraut to the bottom of the slow cooker and spread it out evenly. If you prefer a less tangy flavor, rinse the sauerkraut under cold water and drain well before adding.
Add the pork: Place the pork loin or pork shoulder on top of the sauerkraut. If the piece is very thick, you can cut it into 2–3 large chunks so it cooks more evenly and shreds easily later.
Pour on the French dressing: Pour the French dressing evenly over the top of the pork. Use the back of a spoon to spread it a bit so the pork is mostly coated.
Cook low and slow: Cover and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork.
Shred and mix: Transfer the pork to a cutting board and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the sauerkraut and juices until everything is well combined.
Taste and adjust: Taste and, if needed, season lightly with salt and pepper. Let it sit on WARM for 10–15 minutes to let the flavors meld, then serve hot with your favorite sides.
Variations & Tips
• Add onions and apples: For extra sweetness and depth, layer 1 thinly sliced onion and 1 thinly sliced apple (like Honeycrisp or Gala) under the pork along with the sauerkraut. They melt into the sauce and give it a little something special. • Extra savory boost: If you like things more savory and less sweet, add 1–2 teaspoons of caraway seeds or a teaspoon of garlic powder to the sauerkraut before adding the pork. You can also splash in 1/4 cup chicken broth to thin the sauce slightly. • Different cuts of pork: Pork shoulder (butt) will give you richer, more shreddable meat with a bit more fat, while pork loin is leaner and slices nicely. Use what you have; just keep an eye on the cook time—loin can be done a little sooner. • Make-ahead meal prep: You can assemble everything (sauerkraut, pork, and dressing) in a large zip-top bag the night before. Store it in the fridge, then in the morning, dump it into the slow cooker, set it, and head out the door. • Lighten it up: Use a light or reduced-fat French dressing and a leaner cut of pork loin. Serve over cauliflower mash or steamed veggies instead of potatoes if you’re watching carbs. • Turn leftovers into something new: Use leftover pork and sauerkraut as a filling for sliders or wraps. Add a slice of cheese and a little mustard on a toasted bun for an easy, packable work lunch.