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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This delish dish can be prepared in a 4-quart slow cooker as well. Simply cover and cook on low for 8-10 hours or until meat is tender. Ingredients:
1 can (14 ounces) sauerkraut, rinsed and well drained |
1 boneless pork shoulder butt roast (2-1/2 to 3 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup stone-ground mustard, divided |
1 cup apple cider or unsweetened apple juice |
1/4 cup sweetened applesauce |
8 slices rye bread, toasted |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. 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.
2. 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.
3. 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.
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