In a large pot or dutch oven, combine sauerkraut, paprika and 1 cup water. Bring to a boil, cover and reduce heat to low. Let this simmer while you prep the rest of your ingredients.
Chop peppers, add into sauerkraut.
Dice onions, set aside.
Mince garlic, set aside.
Cut pork roast in 1/2" - 3/4" cubes.
Salt and pepper pork cubes generously.
In a large skillet, heat up oil and brown pork.
Scrape pork and all pan juices into pot of sauerkraut. Mix.
In same large skillet, melt butter.
Add onions and saute until golden. Add minced garlic and saute for a minute or two.
Scrape onions/garlic and all pan juices into pot of sauerkraut. Mix well.
Add 1/2 teaspoon salt and a pinch of pepper.
Bring pot of sauerkraut and pork to gentle boil, mixing well.
Cover, simmer over low heat for 3-4 hours, stirring occasionally.
When pork is melt in your mouth tender (3-4 hours) remove put from heat and remove lid. Let goulash cool off for about 20 minutes. Mix in sour cream. If necessary, salt and pepper to taste.
Serve over spaetzle, noodles, potatoes, mashed potatoes. Enjoy!