Smoked Pork & Sauerkraut Crock Pot Recipe

Ingredients

• 2 lbs boneless smoked pork shoulder
• 2 (14.50 ounces) cans sauerkraut, rinsed and drained
• 2 medium onions, sliced
• 1 (8.00 ounces) can tomatoes, cut up
• 1 bay leaf
• 1 tablespoon paprika
• 1-1/2 teaspoons caraway seed
• 1/4 teaspoon pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1/2 cup sour cream (optional)

Directions

1. Place onion in crockpot; 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. Remove bay leaf; remove pork to platter and cover to keep warm.
4. Skim fat from surface of sauerkraut mixture. Transfer sauerkraut mixture to a large saucepan.
5. Combine water and cornstarch; stir into sauerkraut mixture and heat until thickened and bubbly.
6. Stir in sour cream (optional), if desired. Serve with sliced pork.