2 lbs. fresh sauerkraut or 2 one pound cans sauerkraut, 3 if not tightly packed
1 1/2 tbsp. lard, no substitutes
1 med. onion
2 to 3 lbs. fairly lean pork
18 dried juniper berries
2 level tsp. salt
1 rounded tbsp. flour
1/4 c. cold water

Wash and drain the sauerkraut. Melt the lard in a pot. Add sauerkraut and simmer slowly about 5 minutes, turning often with a fork until the kraut has absorbed the melted lard. Add boiling water to cover kraut.

Cut the pork in large chunks and salt on all sides. Add pork, the onion, peeled but not cut up, and the juniper berries. Mix pork with kraut until it is covered and simmer slowly, covered, 1 hour until pork is done. Mix flour with 1/4 cup cold water and stir into kraut. Add salt.

NOTE: Since sauerkrauts vary greatly in salt content, add salt a little at a time to taste. Cook an additional 10 minutes before serving.