Mom used to buy Libby's sauerkraut, packed in water, in the big can. If she got another kind and it tasted very sour, or was packed in wine, she rinsed and drained the raw sauerkraut before using. She'd roast a pork shoulder with a good layer of fat on top (fattest side up), in a large stainless steel frying pan that had lost its plastic handle.
- In the last half-hour of roasting, take the pork out of the oven. Spoon excess fat out of the pan but leave the brown meat drippings. Put the drained sauerkraut around the pork in the pan, salt the pork, and return to the oven until the pork is done and the sauerkraut is hot.
- An alternative method is to heat the sauerkraut in a separate covered dish in the oven, then plate the cooked roast, and stir some of the pork drippings into the heated sauerkraut.
