Directions:
- Place sauerkraut in an ovenproof Dutch oven. Sprinkle pork with salt and pepper; brush with 2 tablespoons mustard. Place over sauerkraut. Add cider and applesauce.
- Cover and bake at 325° for 2-1/2 to 3 hours or until pork is tender. Remove roast; cool slightly. Drain sauerkraut mixture; set aside. Shred pork with two forks.
- Place toast on an ungreased baking sheet. Spread with remaining mustard. Top with pork, then sauerkraut mixture; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.12 Kcal (1491 kJ) | ||
| Calories from fat | 111.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 105.3mg | 35% | |
| Sodium | 601.78mg | 25% | |
| Potassium | 679.38mg | 14% | |
| Total Carbs | 23.88g | 8% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 35.92g | 72% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 141.52 Kcal (593 kJ) | ||
| Calories from fat | 44.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 19% | |
|---|---|---|---|
| Cholesterol | 41.84mg | 35% | |
| Sodium | 239.15mg | 25% | |
| Potassium | 269.98mg | 14% | |
| Total Carbs | 9.49g | 8% | |
| Sugars | 2.39g | 24% | |
| Dietary Fiber | 0.77g | 8% | |
| Protein | 14.27g | 72% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1mg | 15% | |
| Calcium | 31.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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