Saturday, March 19, 2011

Boston Butt with Sauerkraut

Boston Butt with Sauerkraut

1 - 6 to 8 pound Boston butt roast
2 to 3 cans sauerkraut, rinsed and drained

Preheat oven to 325 degrees. Season the roast with salt. Place fat side up in a heavy lightly greased dutch oven (I use an enameled cast iron pot). Cover pot and put into preheated oven. Cook roast 5 to 7 hours, or until the meat pulls away from the bone easily with a fork. Put the sauerkraut around the base of the roast in the pan juices to cook, still covered, for the last hour or so. Remove pot from oven and allow the roast to rest about 30 minutes before serving with mashed potatoes and other sides.
I serve this roast for New Years Day dinner with mashed potatoes, blackeyed peas, and greens.

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