One day in advance: Trim fat from meat; cut meat into 2-inch pieces.
In slow cooker, combine pork, onions, dill, garlic,
caraway, salt, and bouillon. Cook on low for 4 to 6 hours; refrigerate
overnight then skim fat from top before continuing. Dissolve paprika
in 1 cup heated broth from pork; add back to pork along with
sauerkraut. Cover and cook on low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered, for about 1 hour.
Stir in sour cream. Serve over mashed
potatoes.
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