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German-Style Pork Sandwiches

Makes: 8 servings
Prep 15 mins Cook 4 hrs
German-Style Pork Sandwiches
  • 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)

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 KitchenDietary Exchanges:
  • 2 starch, 3 lean meat, 1-1/2 fat.
Nutrition Facts (German-Style Pork Sandwiches)
  • 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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