1/2CupAll Purpose flour seasoned with Salt & Pepper
2Tablespoonsbuttermelted in fry pan
3-5lb. Pork Butt Joint
3lb. can Chicken Brothor water
6-8cloveswhole peeled garlicoptional
2lb. jar of Silver Floss Sauerkraut (shreddedbarrel cured) or your choice
Freshly ground pepper
2-4peeled Vidalia or Spanish onions
Roll pork on a plate with seasoned flour, the place in fry pan with melted butter and brown on all sides.
Place pork in the Slow Cooker on High, and cover the meat with broth (add water if can is not enough to cover).
Grind fresh pepper over top, cover slow cooker and cook on High 4-6 hrs. If using a large pan on stove, simmer covered.
Prepare the vegetables so they are all about the same size, 2 1/2 inch pieces. For the onions cut an 'x' in the tops and bottoms. This will prevent them from breaking up during cooking.
About 45 min. before time is up, add peeled vegetables around the meat, pushing down in liquid, and cook until almost done, and then add your Sauerkraut, (drained or not) and heat until veggies are ready, and Sauerkraut is hot.
Remove the meat, and slice on a large platter (may just fall apart).
Scoop out vegetables and sauerkraut with a slotted spoon, and arrange on the platter and enjoy!