Smoked Pork and Sauerkraut (Crock Pot)

Hearty, tasty meal-in-a-pot. Great dish to make on a cold winter day. You can add quartered potatoes to it for a complete meal.

• Ready In: 8 hrs 5 mins
• Serves: 4-6

Ingredients

• 2  lbs  boneless  smoked pork shoulder (also called "sweet morsel")
• 2 (14 1/2ounce) cans sauerkraut, rinsed and drained
• 2  medium onions, sliced
• 1 (8 ounce) can tomatoes, cut up
• 1  bay leaf
• 1  tablespoon paprika
• 1 1⁄2 teaspoons caraway seeds
• 1⁄4 teaspoon pepper
• 1⁄4 cup cold water
• 2  tablespoons cornstarch
• 1⁄2 cup sour cream (optional)

Directions

1. Place onion in crock pot; place pork on top.
2. combine drained sauerkraut, tomatoes (undrained), bay leaf, caraway seed, paprika, and pepper; pour over pork.
3. Cover; cook on LOW heat setting 8 hours.
4. Remove bay leaf; remove pork to platter and cover to keep warm.
5. Skim fat from surface of sauerkraut mixture.
6. Transfer sauerkraut mixture to a large saucepan.
7. Combine water and cornstarch; stir into sauerkraut mixture and heat until thickened and bubbly.
8. Stir in sour cream (optional), if desired.
9. Serve with sliced pork.
10. NOTE: this can be cooked in the oven in an oven-proof covered casserole.
11. Bake@ 350F 2- 2 1/2 hours.