"Sqwertz" > wrote in message
...
> Dimitri > wrote:
>
>> Sure salt & pepper
>> put in a 400 degree oven uncovered for 30 minutes to brown.
>> OR
>> Brown on hot fat on all sides.
>> Take 2 small cans of sauerkraut and place on the bottom of a slow cooker.
>> Put the roast on top of the sauerkraut
>> add 1 cup of dry white wine.
>> cover & cook till done on high or low depending on the amount of time
>> you
>> have.
>
> Butt, saurkraut, and potatoes is one of the best meals out there.
> But I'd cut a whole 6-8lb pork butt down into chunks and bury it in
> sauerkraut so that it would cook quicker and the kraut juice could
> seep into the meat more.
>
>> Serve with boiled potatoes.
>
> I always cook the potatoes with the kraut. Again - so the
> sauerkraut kinda pickles the potatoes.
>
> Here's a example of the finished product:
> http://i3.tinypic.com/80oaiv5.jpg
>
> -sw

Yummy photo.

There is a wonderful thing (sweetness) that happens to pork when cooked in
Acid.

Some of the best dishes:

Carne Adovada - Red Chili
Green Chili Stew (Hatch Chili)
Pork cooked in Salsa Verde (tomatillos)
Pork cooked in sauerkraut.

It's too bad the pork today is so very lean they need to brine it. :-(

Dimitri