Slow Cooker Polish-Style Pork with Sauerkraut and Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked pork shoulder simmered with sauerkraut and potatoes, infused with traditional Polish spices for a hearty meal. This Polish-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, sauerkraut, yellow potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 Polish cuisine 480 cal/serving

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Ingredients

3 lbs, trimmed and cut into 2-inch chunks pork shoulder
3 cups, drained sauerkraut
4 medium, peeled and quartered yellow potatoes
1 large, sliced yellow onion
1 tbsp caraway seeds
4 minced garlic cloves
1 tsp smoked paprika
2 tsp salt
1 tsp black pepper
2 tbsp apple cider vinegar
1 cup chicken broth
2 tbsp olive oil
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Rub 3 lbs pork shoulder chunks with 2 tsp salt, 1 tsp black pepper, 1 tbsp caraway seeds, 1 tsp smoked paprika, and 4 minced garlic cloves.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the pork chunks on all sides (about 3-4 minutes per side) until golden. Transfer to slow cooker.
Step 3: Add 3 cups drained sauerkraut, 4 quartered medium yellow potatoes, and 1 large sliced yellow onion on top of the pork in the slow cooker.
Step 4: Pour in 1 cup chicken broth and 2 tbsp apple cider vinegar over the ingredients. Stir gently to combine.
Step 5: Cover and cook on low for 8 hours or high for 4 hours until pork is tender and potatoes are cooked through.
Step 6: Garnish with 2 tbsp chopped fresh parsley before serving. Serve warm with mustard or rye bread if desired.