German-style Pork Sandwiches |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I absolutely love this - guess that must be the german part in me LOL Enjoy Ingredients:
1 14-1/2-ounce can sauerkraut with caraway seed, rinsed and drained |
1 2-1/2-pound boneless pork shoulder or sirloin roast |
salt and pepper |
1/2 cup creamy dijon-style mustard blend |
1 cup beer or nonalcoholic beer |
8 slices rye bread, toasted |
1 cup shredded swiss cheese (4 ounces) |
Directions:
1. Place sauerkraut in a 3-1/2- or 4-quart electric crockery cooker. Trim fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 tablespoons of the mustard blend over meat. Place meat on top of sauerkraut. Add beer. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours.)
2. Transfer meat to a cutting board. Cool slightly. Using two forks, shred meat apart; discard fat. Drain sauerkraut; set aside. Discard cooking liquid. Spread remaining mustard blend on one side of each bread slice. Top with sauerkraut and meat. Sprinkle with cheese. Place sandwiches on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.
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