Slow Cooked German Pork with Apples
*If you want the probiotic properties of sauerkraut, buy the raw kind with live bacteria. Then use half of the sauerkraut in the slow cooker and use the rest for serving.
  • 2 lbs. organic pork shoulder
  • 2 Tbsp. olive oil, divided
  • 1 tsp. fresh thyme, or 1 tsp. dry
  • 1 tsp. caraway seeds (optional)
  • 2 cups fresh sauerkraut*
  • 1 onion, finely diced
  • 2-3 sweet apples of choice, cored and diced
  • ½ cup dry white wine
  • 1 Tbsp. maple syrup
  • 1 tsp. salt, plus more to taste
  • 1 tsp. ground pepper
  1. In a medium pan, warm the olive oil and sauté the onions, fresh thyme, and apples until the onions are translucent.
  2. While the onions are cooking, trim the big pieces of fat from the pork shoulder. Place the sauerkraut* in the bottom of the slow cooker and the pork shoulder on top of the sauerkraut. Rub the pork shoulder with a tablespoon of olive oil and sprinkle with salt and pepper. Place the apple onion mixture around the outside of the pork. Pour the white wine into the pan and scrape off any of the browned bits that are stuck at the bottom of the pan. Pour the wine into the slow cooker along with the maple syrup. Cover and let cook for 8-10 hours on low-medium, or until you can shred the pork easily with a fork. Serve as is, or over your choice of potatoes.
Recipe by She's Got Power with Michelle Leotta at