Put a roast in the pot and 2 other ingredients. You get a comforting winter classic that melts in your mouth and costs pennies to make.

• Extra-savory version: Scatter 1 sliced onion and 2–3 minced garlic cloves over the sauerkraut before adding the pork. This adds a deeper, more savory flavor without much extra work. • Caraway & classic flavor: If you like that old-school German-style taste, add 1–2 teaspoons of caraway seeds to the sauerkraut. It gives a warm, slightly nutty flavor that pairs really well with pork. • Less tangy sauerkraut: If you’re cooking for kids or sauerkraut skeptics, drain and rinse the sauerkraut under cold water before adding it to the slow cooker. You can also use half sauerkraut and half shredded cabbage to gently ease everyone into the flavor. • Apple-forward version: Layer 1–2 peeled and sliced apples (any sweet variety) over the sauerkraut. The apples break down as it cooks and add a natural sweetness that balances the tang. • Leaner cut option: You can use a pork loin roast instead of shoulder/butt if you prefer leaner meat. Just keep an eye on it—pork loin can dry out more easily, so I recommend cooking on LOW and checking for doneness on the earlier side of the time range. • Make-ahead meal prep: Add the raw pork roast, sauerkraut, and apple juice to a large freezer bag, label it, and freeze flat. The night before you want to cook it, thaw in the fridge, then dump everything into the slow cooker in the morning. It’s a great way to have a ready-to-go dinner on super busy weeks. • Leftover ideas: Use leftovers for sandwiches on toasted buns with cheese, stuff them into tortillas for quick wraps, or serve over roasted potatoes for an easy second-night dinner. The flavors often taste even better the next day.