May I offer this:
Czech Style Pork and Sauerkraut
1 shoulder roast, brown roast in 12 inch deep dutch oven or similar size iron pot with lid. When roast is well seared, remove and brown 2 chopped onions in the drippings. Replace roast and put 2 cups of water in with the meat. Replace lid, put in 300 degree oven or add enough coals to the oven to cook at about the same temp. Cook for 2 hours, Take two 29 1/2 ounce cans or four 12 ounce cans of sauerkraut and mix in 2 tablespoons of caraway seeds and 1/2 cup of brown sugar. Cover meat and cook another hour at the same temp. Mix 1 cup mashed or riced potatoes, 1 cup flour, 2 teaspoons baking powder and 2 eggs.
Remove lid and add 1 cup water with 1/4 cup flour mixed in. Take the potato/flour/egg mix and make into dumplings about 1 inch by three inches long and place on top. Plave the pot on a stove burner or the duch oven on hot coals, bring to a boil and simmer about 15-20 minutes, till dumplings are well cooked.
The brown sugar removes the sour taste that many don't like in sauerkraut, the sauerkraut helps tenderize the meat.
I plan on posting my Czech style sourdough rye bread in The Historal Society in the next couple of days, this will go with this dish real well.
If you make this and the rye bread in South-East Nebraska you could find yourself an Honorary Czech if you ain't a real one!
Honorary Czech with many clusters
Vita Vaas