Sauerkraut Stuffed Pork Roast
|Boneless pork loin roast||5 Pound|
|Sauerkraut||16 Ounce, rinsed and drained (1 can)|
|Packed brown sugar||2 Tablespoon|
|Caraway seed||1⁄2 Teaspoon|
|Plum jelly||1⁄4 Cup (4 tbs), melted (optional)|
Separate halves and set aside, fat-side down.
In small mixing bowl, mix sauerkraut, brown sugar and caraway seed.
Press onto one half of roast.
Place other half, fat-side up, on top.
Tie with string in several places.
Remove cooking grid.
Center drip pan directly on lava rocks.
Skewer and balance roast on spit.
Rotiss at LOW with hood closed until internal temperature reaches 170°F, 2 1/4 to 3 hours, brushing with jelly during last 30 minutes of cooking.