German-Style Pork Sandwiches

Slow cook beer-simmered pork and sauerkraut to serve on rye bread with Swiss cheese.

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9 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 4 hrs
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German-Style Pork 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.
From the Test Kitchen
Dietary Exchanges:

2 starch, 3 lean meat, 1-1/2 fat.

Nutrition Facts (German-Style Pork Sandwiches)
    Per serving:
  • 405 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 89 mg chol.,
  • 1815 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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