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Pork and Sauerkraut (Art's)

A home-style Pork and Sauerkraut (Art's) made with Black Pepper, Kosher Salt, Brown Sugar, Herbs, and Boston Butt Roast. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 6 lb
• 2 tbsp
• 12 oz
• 12 oz
• 1 can

Method (preview)

1. 1

   Remove pork roast from refrigerator, rinse and pat dry. Allow to stand at room temperature for 30 - 45 minutes.

2. 2

   Combine pepper, salt, sugar and herbs. Set aside.

3. 3

   Preheat oven to 300F.

4. 4

   Rub the roast with the seasonings.

5. 5

   In a large, heavy, oven-proof pan, heat oil to near smoking.

6. 6

   Sear pork roast on all sides, beginning with the side with the fat layer.

7. 7

   Sear well, about 8 - 10 minutes in total.

8. 8

   Remove roast and deglaze the pan with beer and broth.

9. 9

   Return the pork roast to the pan placing fat layer up.

10. 10

    Pour sauerkraut over and around the roast, including most of the juices.

11. 11

    Place pan, uncovered, in preheated oven and cook for approximately 6 hours or until the meat easily flakes.

12. 12

    Remove roast from the pan and place on a cutting board, cover it with a foil tent and let stand for 10 - 15 minutes.

13. 13

    Pull the shoulder blade bone from the meat, scrape off the remaining fat layer on top of the roast, and chop the roast into large chunks.

14. 14

    Remove as much of the interior fat as you desire.

15. 15

    Serve in the sauerkraut or on a separate platter.

16. 16

    Contributed to the FareShare Gazette by Art; 3 January 2010. www.fareshare.net