Crock Pot Pork "Goulash"

Ok, it's not really goulash, but it is really good. It receives thumbs up from the whole family.

~3 lb. pork shoulder roast, trimmed of extra fat and cut into 1" chunks
1/2 c. flour
3-4 tbsp Hungarian paprika (sweet, sharp or a mix of both)
1 onion, diced
1-2 packages sliced mushrooms
3-4 cloves garlic, roughly chopped
1 can diced tomatoes, drained
1 c. beef broth
1/2 c. red wine
1 tbsp caraway seed
1 tsp salt
olive oil
1 c. sour cream

1. Mix flour, 2 tbsp of paprika and salt together in a bowl large enough to accommodate the pork chunks. Add pork chunks to flour and toss to coat each piece well.
2. Heat a large pan with about 1 tbsp. olive oil. Add 2 tbsp paprika and cook for 1 minute. Add the chopped onions and garlic. Saute a few minutes, until they turn transluscent. Then add the mushrooms, caraway seeds, garlic, and remaining paprika.  Cook until browned. Add the entire mixture to the crockpot.
3. Add another tbsp of olive oil to pan and brown the cubes of pork, in batches. Once browned, transfer the pork cubes to the crock pot.
4. While the pan is still warm, deglaze with red wine & beef broth and bring to a boil again. Then add remaining flour/spices from the pork cubes. Let it cook a few minutes until thickened. Transfer it to the crock pot.
5. Add the can of diced tomatoes.  Stir it all together.
6. Cook 4-6 hours on HIGH or 6-8 on LOW. When ready to eat, add about 1 cup sour cream and mix. Serve over spatzle, egg noodles, or rice.