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Epicurious

Pork Roast with Sauerkraut

Even those who say “No!” to sauerkraut will love this specialty dish from family friend Betty Maxwell.

Recipe information

  • Yield

    serves 8 to 10

Ingredients

2 pounds sauerkraut, undrained
1 4-pound Boston butt pork roast
1/2 cup packed light brown sugar

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    Spread the sauerkraut and its liquid in the bottom of a 10 × 12 × 3-inch roasting pan. Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.

    Step 3

    Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170°F on a meat thermometer. Remove the meat to a platter and spoon the drained sauerkraut around the roast.

  2. From Gwen

    Step 4

    Betty loves to cook but doesn’t like to eat alone. (Who does?) I’m fortunate to be on her invitee list!

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsPork ShoulderPorkMeatMainDinnerGluten FreeDairy FreeNut FreeEasy5 Ingredients or FewerOne-Pot MealsOven BakeCookbooks
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