2 lb. pork shoulder
1 c. barley
1 c. sauerkraut
2 1/2 c. water

Cut pork in 2 inch chunks. Brown slowly to render out excess fat. Put in crockpot, add one half of kraut, do not rinse, add the barley, the rest of the kraut, then the water.

Cook on high for one hour, on low for six to eight hours. Serve with French bread, and applesauce. This is very mild. People who never liked sauerkraut, like this.