Place the sliced onions and apples in the bottom of the slow cooker.
Rinse the sauerkraut under cold water to reduce its acidity, then add it on top of the onions and apples.
Sprinkle the caraway seeds over the sauerkraut.
Season the pork with salt and pepper, then place it on top of the sauerkraut.
Pour the apple cider over the pork.
Cover and cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.
Once cooked, shred the pork with two forks and mix it with the sauerkraut before serving.
Variations & Tips
For a touch of sweetness, you can add a tablespoon of brown sugar to the sauerkraut. If you prefer a smokier flavor, try adding a few slices of smoked bacon or a smoked sausage to the slow cooker. For a spicier kick, a teaspoon of red pepper flakes can be added with the caraway seeds. If you have leftover pork and sauerkraut, it makes a delicious filling for sandwiches or can be served over rice for a different twist.