Crock-Pot Sauerkraut & Pork - cooking recipe

Ingredients

2 -3 lbs boneless pork shoulder
3 (1 quart) jars sauerkraut, undrained (Claussen's)
1 lb hot dog
2 onions, halved and quartered
1 teaspoon pepper
1/2 teaspoon salt
2 tablespoons oil

Preparation

Season pork shoulder to taste with salt & pepper.
Lightly brown pork shoulder on all sides in oil over med-low heat and place in crock-pot.
Add a little onion then some kraut and sprinkle of pepper and repeat until crockpot is almost full. May drain jar of kraut if too much liquid accumulates.
Cover and cook on low 8-10 hours. May stir after 6 hours and add liquid if needed. Add hotdogs, bratwurst and/or knockwurst during last hour or two. Recipe is done when pork falls apart when stirred.
Serve with mashed potatoes. hot dog buns, and mustard.