German - Pork Sandwiches
Source of Recipe
from chiefcook
crockpot - German Pork Sandwiches
1 can (14-1/2 oz.) sauerkraut with caraway seed, rinsed and drained
1 (2-1/2 lb.) boneless pork shoulder or sirloin roast
Salt and ground black pepper
1/2 cup creamy Dijon mustard
1 cup beer or nonalcoholic beer
8 slices rye bread, toasted
1 cup (4 oz.) Swiss cheese, shredded
Place sauerkraut in a 3-1/2 or 4 quart crockpot/slow 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.
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.
Serves 8.
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