Slow-Cooked Pork with Sauerkraut and Vidalia Onion

This is a great one to put in your crockpot in the morning and have ready by dinner.  This would be delicious served with mashed potatoes, steamed green beans, and homemade applesauce.  I used a 2.5-pound Boston Butt I got at the Athens Farmer's Market from the Greendale Farm folks.

2.5-pound Boston Butt pork
2 teaspoons Better than Bouillon (Chicken)
  dissolved in 2 cups warm water
1 can Silver Floss sauerkraut, drained
1 large vidalia onion, halved and thinly sliced
1 teaspoon caraway seeds
2 Tablespoons apple cider vinegar (I like Bragg's)
1 Tablespoon agave nectar
salt and freshly ground black pepper to taste

Put pork in your crockpot.  Pour in the chicken bouillon water, then put in the sauerkraut, onion, caraway seeds, apple cider vinegar, agave nectar, salt, and pepper.  Try to place these ingredients as evenly as you can around the pork.

Cook on the high setting for at least six hours (it can cook longer - it only gets more tender).  After a few hours, it's good to break up the pork a bit to let the flavor get into the meat.