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Smoked Pork & Sauerkraut
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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.
2 lbs boneless smoked pork shoulder (also called "sweet morsel")
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.
NOTE: this can be cooked in the oven in an oven-proof covered casserole.
Bake at 350* 2 to 2-1/2 hours.
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