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Pork Butt Roasted in Sauerkraut and Gravy

Another contribution from my grandma

2-3 pound pork (butt, really thick chops, or loin)
2 pounds local sauerkraut
2 Tbs. black peppercorns
1 onion chopped
Dijon mustard
salt/pepper

Thoroughly rub pork with salt/pepper and Dijon mustard. Braise in oven or pan until all sides are seared. Smother in sauerkraut with black peppercorns. Cover with water. Bake covered at 325 for 3-5 hours. Keeping water level above pork. Then let water level drop enough to lightly brown top layer of sauerkraut until nice pork/kraut gravy is evident. Very nice served with green beans and roasted potatoes.

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