Here's an easy winter pork roast requiring almost no prep time. A friend was talking about her mothers pork roast with sauerkraut and I thought such a dish sounded just right for the crock pot and the weather in The SF Bay Area.
I bought a pork butt (about 3 lbs) Generously salt and peppered it. Browned it in olive oil in cast iron and transferred it to the crockpot. I poured in a 28 oz. jar of Bubbies sauerkraut and threw in a couple of bay leaves and cooked it on low all day Saturday (about 8-9 hours).
It was fantastic; though not as good as the pork leg stew at Thai House Express (see San Francisco board) It just fell apart when I put it on the cutting board. I served it with the sauerkraut spooned over it, potato pancakes and braised beet greens and kale. Enjoy!