Kapusta Pork

Kapusta Pork


  • 3 pounds pork loin roast, boneless
  • 3 cloves garlic, halved lengthwise
  • 1 tablespoon caraway seed
  • 3/4 pound bacon, chopped
  • 4 cups cabbage, shredded
  • 1 1/2 cans sauerkraut (approximately 14.5-ounce can)
  • 28 ounces diced tomatoes
  • 2 bay leaves
  • 1 ounce German beer


  1. Insert 6 small slits into pork loin. Insert garlic slices in the slits. Season with salt and pepper.
  2. Place pork loin in slow cooker. Layer bacon, cabbage, sauerkraut, tomatoes, caraway seeds and bay leaf on top of pork loin. Top with beer.
  3. Cover and cook on HIGH for 8 hours.
  4. Before serving, shred pork and stir all slow cooker ingredients.

Recipe and photo credit (used with permission): National Pork Board