Season the pork loin on all sides with the sea salt and black pepper.

In a large skillet, heat the oil over high heat. Sear the pork loin on all sides until browned. (This step may be skipped, if desired.)

Transfer the seared pork to a 4- to 6-quart slow cooker.

Pour in the apple juice, onion, apple slices, garlic, and bay leaf. Top with the sauerkraut.

Cover and cook on LOW for 8 hours. Remove the tender pork loin from the slow cooker and transfer to a cutting board. With 2 forks or a shredder, shred the pork.

Serve the shredded pork with the sauerkraut and cooked apples.