Shelly's Recipe

OPEN-FACE PORK SANDWICHES

Category: Sandwiches

1 (14-1/2 oz) can sauerkraut with caraway seeds, rinsed and drained
1 (2 1/2 lb) boneless pork shoulder roast or pork sirloin roast
Salt and pepper
2 tbsp Dijon-style mustard
1 cup beer or nonalcoholic beer

Sandwiches
Rye Bread
Dijon Mustard
Shredded Swiss cheese

Place sauerkraut in a 3-1/2- or 4-quart crock pot. Trim fat from meat. If necessary, cut meat to fit into the slow cooker. Lightly sprinkle meat with salt and pepper. Spread mustard over meat. Place meat on top of sauerkraut in cooker. Pour beer over the meat. Cover and cook on LOW-heat setting for 8 to 10 hours or on HIGH-heat setting for 4 to 5 hours. Transfer meat to a cutting board; cool slightly. Slice meat, discarding any fat. Set sauerkraut aside.

Using 2 forks, pull meat apart into shreds. Toast rye bread slices; spread one side of each slice with Dijon-style mustard. Arrange bread slices on a baking sheetTop each bread slice with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3 minutes or until cheese melts. Serves 8