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Smoked Pork & Sauerkraut Crock Pot Recipe
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)
Place onion in crockpot; place pork on top. Combine drained sauerkraut, tomatoes (undrained), bay leaf, caraway seed, paprika, and pepper; pour over pork. Cover; cook on LOW heat setting 8 hours. Remove bay leaf; remove pork to platter and cover to keep warm. Skim fat from surface of sauerkraut mixture. Transfer sauerkraut mixture to a large saucepan. Combine water and cornstarch; stir into sauerkraut mixture and heat until thickened and bubbly. Stir in sour cream (optional), if desired. Serve with sliced pork.
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