Pork Roast and Saurkraut

Pork Roast and Saurkraut

 

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.