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German Style Pork Sandwiches

1 can sauerkraut with caraway seed (14 1/2 oz) -- rinsed and drained
2 1/2 pounds 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-oz)

Place sauerkraut in a 3 1/2 or 4-quart electric 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 heat for 2 to 3 minutes or until cheese is melted. Serves 8.

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