Slow Cooker Pork Shanks and Sauerkraut is hearty comfort food built around tender bone-in pork, tangy sauerkraut, and soft onions cooked together until the meat practically pulls away from the bone. Dark beer and whole-grain mustard give the cooking juices a deep, savory flavor without requiring a complicated sauce.

This is exactly the kind of recipe that suits a slow cooker. Pork shanks need time for their connective tissue to soften, and several hours of gentle cooking turns a relatively tough cut into wonderfully tender meat.

The sauerkraut sits underneath the pork and catches all those flavorful juices as the shanks cook. By dinner, it’s softer and mellower but still has enough tang to balance the richness of the pork.

I’d serve this straight from the crockpot with plenty of sauerkraut and onions underneath each shank. It’s rustic food, and it really doesn’t need much dressing up.

Why You’ll Love This Recipe

Pork shanks are made for long, slow cooking. Instead of trying to rush them, the crockpot gives the meat enough time to become genuinely fork-tender while keeping the preparation almost entirely hands-off.

The sauerkraut is especially good with the rich pork because its acidity cuts through some of the fattiness. Onion adds a little sweetness as it softens, while dark beer gives the cooking liquid more depth.

And with only five main ingredients, there isn’t much prep involved. Layer everything into the slow cooker, cover it, and let time do most of the work.

Ingredients You’ll Need

You only need five main ingredients:

Pork shanks
Yellow onion
Sauerkraut
Dark beer
Whole-grain mustard

How To Make Slow Cooker Pork Shanks And Sauerkraut

Step 1: Slice the yellow onion and scatter it evenly across the bottom of a large slow cooker.

Step 2: Drain the sauerkraut lightly, leaving some of its moisture behind. Spread it over the onions in an even layer.

Step 3: Arrange the pork shanks over the sauerkraut. Keep the meaty portions facing down as much as possible so they have good contact with the moist ingredients underneath.

Step 4: Pour the dark beer around the pork shanks. Spoon the whole-grain mustard over and around the meat so some of it works its way into the cooking liquid.

Step 5: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is extremely tender and pulls easily around the bone.

Step 6: Carefully lift one shank with tongs to check the texture. The meat should feel very tender rather than firm or resistant. If it still feels tough, cover and continue cooking.

Step 7: Gently stir the sauerkraut and onions into the dark, savory juices at the bottom of the slow cooker.

Step 8: Serve each pork shank over a generous portion of sauerkraut and onions, spooning some of the cooking juices over the meat.

Common Questions About Pork Shanks And Sauerkraut

What Are Pork Shanks?

Pork shanks come from the lower portion of the pig’s leg. They contain plenty of connective tissue, which makes them particularly well suited to slow cooking.

Should I Rinse The Sauerkraut?

Usually not. Lightly draining it keeps plenty of tangy flavor. If your sauerkraut is especially strong or salty, you can give it a brief rinse before using.

What Kind Of Beer Should I Use?

A dark lager or bock works nicely. You want something flavorful without an aggressively bitter finish.

Why Are My Pork Shanks Tough?

They probably need more time. Pork shanks can be safely cooked but still tough until their connective tissue has had enough time to soften.

Do I Need To Brown The Pork First?

No. Browning can add extra color, but it isn’t necessary for this easy slow cooker version.

Can I Make This Ahead?

Yes. Pork shanks reheat particularly well when kept with their sauerkraut and cooking juices.

Pork Shanks And Sauerkraut Variations

Apple Sauerkraut Pork Shanks

Add sliced apple to the sauerkraut for a little natural sweetness against the tangy cabbage.

Mustard Pork Shanks

Increase the whole-grain mustard slightly if you want its sharp, savory flavor to be more noticeable.

Extra-Onion Pork Shanks

Use two large yellow onions for more soft, sweet onion throughout the sauerkraut.

Caraway Sauerkraut Pork

Add a small amount of caraway seed for a more traditional Central European-style flavor.

Beer-Free Pork Shanks

Replace the beer with unsalted or low-sodium chicken broth if you prefer not to cook with alcohol.

Storing Slow Cooker Pork Shanks And Sauerkraut

Let leftovers cool, then refrigerate the pork with the sauerkraut and some of its cooking juices in an airtight container within two hours. Use within about 3–4 days.

Reheat gently with plenty of the cooking liquid so the pork stays moist. The sauerkraut may taste even more developed the following day after sitting with the pork juices overnight.

What To Serve With Slow Cooker Pork Shanks And Sauerkraut

Mashed potatoes: Creamy potatoes are perfect underneath the pork and tangy sauerkraut, especially with some of the dark cooking juices spooned over them.
Boiled potatoes: Simple buttered potatoes keep the meal traditional and let the pork remain the main focus.
Crusty bread: A sturdy loaf is useful for soaking up the beer-and-mustard juices left on the plate.
Potato dumplings: Soft dumplings work especially well with the rich pork and sauerkraut.
Roasted carrots: Their natural sweetness provides a nice contrast to the tangy cabbage.
Mustard: A little extra whole-grain or Dijon mustard on the side is good for anyone who wants a sharper bite with the pork.

Don’t judge pork shanks by cooking time alone. The best test is tenderness—when they’re ready, the meat should give easily when lifted or pressed with a fork.

And don’t drain the sauerkraut completely dry. A little of its liquid helps create the tangy, savory cooking juices that make this dish so good.