Adapted from food.com
Trim the fat off of the pork. Put the flour, salt and pepper in a zip lock bag, add the pork and shake until all meat is coated. In your dutch oven, heat the oil and brown the pork on both sides. Take out of the pan. In the pan without meat, add the sliced onions and minced garlic. Saute for about 10 minutes until translucent, stirring a couple of times. Add the undrained sauerkraut and undrained pineapple, caraway seeds and bay leaves. Stir it all together. Add the pork back in to the pan and stir until well mixed. Cover and cook slowly for about 3 hours. You can either simmer on the stove top or place in the oven at 300 for the first 1-1/2 hours and turn it down to 250 for the last 1-1/2 hours.