- make this recipe
- user reviews (5)
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1
14 1/2 ounce can sauerkraut with caraway seed, rinsed and drained
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1
2 1/2 pound boneless pork shoulder or sirloin roast
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Salt and pepper
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1/2
cup creamy Dijon-style mustard blend
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1
cup beer or nonalcoholic beer
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8
slices rye bread, toasted
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1
cup shredded Swiss cheese (4 ounces)
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.
- Note Dietary Exchanges:2 starch, 3 lean meat, 1-1/2 fat.
- Servings Per Recipe 8,
- Calories 405,
- Protein (gm) 28,
- Carbohydrate (gm) 27,
- Fat, total (gm) 19,
- Cholesterol (mg) 89,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 1815,
- Percent Daily Values are based on a 2,000 calorie diet
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What is "mustard blend"?
3/7/2011 10:24:37 AM Report AbuseYum! Really great dinner that I threw together in 5-10 minutes. I left it on high for about 4.5 hours and the meat was falling apart tender. Had to scoop the meat out. It was a crowd pleaser and I would definitely make this again.
11/7/2010 08:57:12 PM Report AbuseVery good very easy.
8/11/2010 10:09:05 AM Report AbuseI substitute cider for the beer and add 2 T. brown sugar Splenda to the sauerkraut. YUM! No need to rinse the kraut before cooking.
10/26/2009 06:01:51 AM Report AbuseSubstitute apple juice for beer.
10/25/2009 08:22:03 PM Report Abuse