Slow Cooker Lancaster County Pork and Sauerkraut Recipe

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Slow Cooker Lancaster County Pork and Sauerkraut
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  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 118.27 Kcal (495 kJ)
Calories from fat 41.3 Kcal
% Daily Value*
Total Fat 4.59g 7%
Cholesterol 44.6mg 15%
Sodium 352.24mg 15%
Potassium 379.28mg 8%
Total Carbs 2.07g 1%
Sugars 0.95g 4%
Dietary Fiber 1.55g 6%
Protein 16.42g 33%
Vitamin C 7.9mg 13%
Iron 1.3mg 7%
Calcium 29.5mg 3%
Amount Per 100 g
Calories 95.93 Kcal (402 kJ)
Calories from fat 33.5 Kcal
% Daily Value*
Total Fat 3.72g 7%
Cholesterol 36.18mg 15%
Sodium 285.72mg 15%
Potassium 307.65mg 8%
Total Carbs 1.68g 1%
Sugars 0.77g 4%
Dietary Fiber 1.26g 6%
Protein 13.32g 33%
Vitamin C 6.4mg 13%
Iron 1mg 7%
Calcium 23.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 3

Good Points

  • saturated fat free

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