Roast Pork and Sauerkraut

Makes 4–6 servings
Prep. Time: 15 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: oval 6-qt.
Needed at Time of Preparation:
1–2 lbs. fresh or canned sauerkraut, depending on how much you like sauerkraut *make sure yours is gluten-free to make this recipe gluten-free
1 Tbsp. caraway seeds
1 large onion, sliced
3–4-lb. boneless pork butt roast
12-oz. can Coca-Cola
2 cups of water
1 envelope dry onion soup mix *use a gluten-free brand to make this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients in a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    Makes 4–6 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: oval 6-qt.
    Serving Suggestion: This goes well with mashed potatoes, green beans, and cornbread.


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 6–8 hours, or until instant-read meat thermometer registers 150°F when stuck in center of the roast.
  5. Cut meat into chunks and serve topped with sauerkraut, onion, seeds, and broth.

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