Smoked Pork and Sauerkraut (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 475 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Hearty, tasty meal-in-a-pot. Great dish to make on a cold winter day. You can add quartered potatoes to it for a complete meal. 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) |
Directions:
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.
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