Smoked Pork And Sauerkraut (Crock Pot) - cooking recipe

Ingredients

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)

Preparation

Place onion in crock pot; 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.
NOTE: this can be cooked in the oven in an oven-proof covered casserole.
Bake@ 350F 2- 2 1/2 hours.