This is what fall dinners are meant to be. With under 20 minutes of prep in the morning, you have an amazingly delicious and satisfying meal by dinner time. The pork is mouth-watering and tender and the kraut and apples melt into an amazing side. Serve with our Dijon for a tart contrast to cut through that rich pork. YUM.
What you Need
1 (4.5-5.5 pound) bone in pork butt
coarse salt and ground pepper
1 tablespoon olive oil, for searing
½ yellow onion, thinly sliced
2 pounds sauerkraut, well drained
2 tablespoons Tessemae’s Slow Roasted Garlic
½ cup Tessemae’s Dijon Mustard
2 apples, quartered and cored What to do
- Season the pork all over with salt and pepper. Heat the oil in a large skillet over medium-high until shimmering. Sear the pork on all sides until golden brown.
- While browning the meat, layer the sauerkraut and onion in the slow cooker. (See our Tip below!) Transfer the browned pork on top.
- Spread the Slow Roasted Garlic and Dijon over the pork. Arrange the apple quarters all around.
- Cover and cook on low for 8 hours (or on high for 6 hours) or until tender. Do not open the slow cooker lid until the end of cooking. (If you open during cooking, increase cooking time for 30 minutes for every time you open the lid.) If pork is not tender, cover and cook an additional 30 minutes.
- Remove the bone from the pork. Slice or pull into pieces and arrange on a platter. Drizzle everything with the cooking juices and serve with the apples and sauerkraut.
Tips: Know the size of your slow cooker. We used an oval shaped 6 quart model. If yours is a 4.5 quart cooker, you may need to use a smaller piece of pork. Be sure that the tallest part of the pork is at least an inch below the top rim if the cooker.