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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.

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