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- 1 14 1/2ounce cansauerkraut with caraway seed, rinsed and drained
- 1 2 1/2pound boneless pork shoulder or sirloin roast
- Salt and pepper
- 1/2 cup creamy Dijon-style mustard blend
- 1 cup beer or nonalcoholic beer
- 8 slicesrye bread, toasted
- 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.
- 2 starch, 3 lean meat, 1-1/2 fat.
- Servings Per Recipe 8,
- cal. (kcal) 405,
- Fat, total (g) 19,
- chol. (mg) 89,
- sat. fat (g) 7,
- carb. (g) 27,
- fiber (g) 2,
- pro. (g) 28,
- sodium (mg) 1815,
- Percent Daily Values are based on a 2,000 calorie diet
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