Post by Debbie on Jun 16, 2012 15:59:35 GMT -5
1 - 14-1/2-ounce can sauerkraut 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
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.
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
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.