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
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.
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.
