Dutch Pork Hot Pot (crock pot)

This is an authentic Dutch recipe I adapted for use in the crock pot.

1 to 3 lbs pork shoulder, cut up (I use about 1 lb)
1/4 cup flour
3 tsp salt
1 tsp. thyme
1 tsp crushed coriander seed
1/4 tsp pepper
1 (1 lb) can red beans, drained; reserve liquid
8 potatoes, sliced 1/4-inch thin
4 onions, sliced in rings
8 carrots, cut in 4-inch sticks
2 Tbsp. butter

Trim fat from pork. Shakes cubes few at time with flour in sack.

Mix salt, thyme, coriander seed, and pepper in a cup.

Drain liquid from beans into a 2 cup measure and add boiling water to make 2 cups.

Layer half veggies and meat into deep baking dish sprinkle each layer with the spice mixture and repeat for second layer. Pour the liquid over; dot well with butter, cover.

Bake in a 350F oven for 3 hours or in a crock pot for 6 hours (4 hours on high and then turn to low for 2 hours).