Ingredients

 

900 gram Pork Butt

20 small potatoes

454 gms of sauerkraut

3 slices of bacon

12 pieces of garlic

1 tablespoon of garlic powder

100 mls of water

 

Preheat an oven to 180 celcius or 350 Fahrenheit.  Trim the excess fat off of the pork butt and save.  Using a knive place several slots into the pork butt and fill with garlic cloves.  Place the pork butt into a baking dish add 70 ml of the water into the dish. 

 

Place the pork butt into the preheated oven and bake for 30 minutes.  After 30 minutes place the bacon strips on top of it.  Bake for another 30 minutes.

 

While the pork butt is baking, preheat a 6 quarts or larger slow cooker on the high setting and to it add the remaining 30 ml of water and the pork fat.  After the pork butt has baked for the hour, remove it from the baking pan and place it into the slow cooker with the liquid from the bottom of the baking pan.  Sprinkle the garlic powder over it.  Add the potatoes around the pork butt.  Cover the pork butt and potatoes with the sauerkraut.

 

Continue to cook the pork in the slow cooker for at least another four hours or until the internal temperature reaches  77 degrees celcius or 170 fahreheit.

 

Remove the potatoes, sauerkraut, and the pork butt from the slower cooker.  Allow the pork butt to cool slightly, then cut into serving slices.  The pork butt, potatoes, and sauerkraut can be served on individual serving dishes or on one large serving platter.