Slow Roasted Pork with Sauerkraut

This recipe served on New Years Day is known to provide good luck in the coming year.

1-21/2 to 3 pound boneless prok butt roast
4-5 cloves garlic, sliced thinly
Salt and Pepper
3-4 tablespoons olive oil
2-28 ounce jars sauerkraut
2 bay leaves

1.  Preheat oven to 325 degrees and wash and dry the pork roast thoroughly.  With a sharp pairing knife, cut small incisiions in the surface of the roast at regular intervals.  Insert thin slices of garlic into each opening.  Rub the pork generously with coarse salt and freshly ground pepper. 

2.  Heat the oil in a heavy Dutch oven equipped with a tight fitting lid and brown the pork well all over.  Turn off the heat, pour the sauerkraut over and add the bay leaves.  COver the Dutch oven and roast until for tender 2 1/2 -3 hours.  Serve with mashed potatoes.