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

　　

Ingredients

serves 8 to 10

　　2 pounds sauerkraut, undrained

　　1 4-pound Boston butt pork roast

　　1/2 cup packed light brown sugar

　　

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.