German-Style Pork Sandwiches
14 1/2 ounce can sauerkraut with caraway seed, rinsed and drained
2 1/2 pound boneless pork shoulder or sirloin roast
Salt and pepper
cup creamy Dijon-style mustard blend
cup beer or nonalcoholic beer
slices rye bread, toasted
cup shredded Swiss cheese (4 ounces)
- 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.)
- 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
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