Smoked Pork And Sauerkraut (Crock Pot)

• 2 lbs boneless smoked pork shoulder (also called "sweet morsel")
• 2 (14 1/2 ounce) 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)

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.

pork shoulder, sauerkraut, onions, tomatoes, bay leaf, paprika, caraway seeds, pepper, cold water, cornstarch, sour cream

Taken from www.food.com/recipe/smoked-pork-and-sauerkraut-crock-pot-45950 (may not work)