Post by chief_cook2 on Mar 4, 2007 19:01:05 GMT -6
Crock Pot 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 crock pot/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.
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