pat's Recipe

German-Style Pork Sandwiches

Category: Crockpot Sandwiches

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. Serves 8.