Crock-Pot Pork (Or Kielbasa) With Sauerkraut

1. 2 pounds trimmed of pork of choice
2. 1/8 tsp crushed red pepper flakes
3. 1 tsp cumin

1. 2 pounds of keibasa or similar sausage

If using pork: Trim and remove all bones, and as much of fat as possible. Cut into pieces of roughly 2 ounces each. This is not exacting. Place red pepper flakes in mortar, crush to very fine powder. Add cumin and blend. Dust pork pieces lightly with cumin/pepper blend Spray a non-stick pan with oil spray. Sear pork pieces on all sides. Place in crock-pot.

If using sausage: Cut sausage into 1 to 1 1/2 inch pieces. Place in crock-pot.