5 Lbs. Pork Butt Roast
Black Pepper
1 bulb of Garlic
2 32 oz. cans of Sauerkraut-drained
Sprinkle black pepper all over pork roast.
Make 10 slits in roast -big enough for cloves of garlic to be pushed into.
Peel garlic and put the cloves into the slits (10 large cloves).
Put roast into a cast iron Dutch oven or a roasting pan (the sauerkraut picks up the meat juices and turns brown).
Put into a 375 degree oven.
Stir the sauerkraut every 30 min.
Bake for about 2 hours and check with a meat thermometer -should be 165 degrees when it’s fully cooked.
Remove from oven and let sit 10 minutes before cutting into bite size pieces.
The meat is very tender and has a wonderful flavor.
My mom used to do this with pork chops but my husband doesn't care for pork chops, so I used pork butt roast.
By the way, this was much better with pork butt than with pork chops.