Slow Cooker Roast Pork with Beer Sauerkraut and Dumplings

Roast Pork

1. 1Pat the pork shoulder dry with paper towels. Rub it generously with salt, black pepper, and caraway seeds.
2. 2Place the sliced onions and minced garlic in the bottom of your slow cooker.
3. 3Place the seasoned pork shoulder on top of the onions and garlic.
4. 4Pour the beef broth around the pork.
5. 5Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and shreds easily.

Beer Sauerkraut

1. 1About 1 hour before the pork is done, combine the drained sauerkraut, dark beer, and bay leaves in a separate pot or slow cooker insert (if using a second insert or pot).
2. 2Cook the sauerkraut over medium-low heat for about 1 hour, stirring occasionally, until tender and the flavors have melded. Add a splash of reserved sauerkraut liquid for extra tang if desired.

Bread Dumplings (Knedlíky)

1. 1In a large bowl, combine the cubed stale bread, chopped parsley, and salt.
2. 2In a separate bowl, whisk together the warmed milk and beaten eggs.
3. 3Pour the milk and egg mixture over the bread cubes and let it sit for 10 minutes, allowing the bread to absorb the liquid.
4. 4Gradually add flour to the bread mixture, tossing gently until a cohesive, slightly sticky dough forms. Do not overmix.
5. 5Bring a large pot of salted water to a boil. Wet your hands and shape the dough into logs, about 2-3 inches in diameter.
6. 6Carefully place the dumplings into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
7. 7Boil for 20 minutes, turning them occasionally, until they are firm and cooked through. Drain well.