Boston Butt Roast with Sauerkraut
|4-6 lb DLM Natural Pork Shoulder Roast|
|Salt and pepper, to taste|
|28 oz Bulk Barrel-Curred Sauerkraut|
|1/2 cup brown sugar|
|1 Tbsp caraway seeds|
|2 medium onions, sliced|
Season the roast with salt, pepper, and garlic powder, and brown it on all sides on the stove over medium-high heat. On the bottom of a slow cooker, add the sauerkraut, brown sugar, and caraway seeds.
After the roast has browned, remove it from the pan and saute the onions until they get a little color. Add them to sauerkraut in the slow cooker and mix all the ingredients together.
Place the browned roast on top of the sauerkraut. Cook on low for 6-8 hours or high for 3-4 hours until done.