1 (2 lb.) smoked pork butt
1 lb. can sauerkraut
2 c. apple juice
1 lg. bay leaf
6 med. potatoes
6 sm. onions
6 carrots, quartered

Place pork butt in 5 quart Dutch oven; add sauerkraut, apple juice and bay leaf. Cover and simmer 1 hour. Add remaining ingredients; simmer covered 45 minutes more or until tender. Remove to serving platter. Serves 6. Serve with applesauce and biscuits.