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German-style Pork Sandwiches Recipe

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This recipe for German-style Pork Sandwiches is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14-1/2 oz. can sauerkraut with caraway seed, rinsed and drained.
1 2-1/2# boneless pork shoulder or sirloin roast
Salt and pepper
1/2 C. Dijon mustard
1 C. beer
8 slices rye bread, toasted
1 C. shredded Jack cheese
Directions:
Directions:
Place the kraut in a 4-qt. crock pot. Trim fat from meat and sprinkle with salt and pepper. Spread 2 T. of the mustard over the meat. Place meat on top of kraut, add beer, and over and cook on low for 8-10 hours or on high for 4-5 hours.
Transfer meat to a cutting board and allow to cool slightly. Using two forks, shred meat apart; discard fat.
Drain kraut; set aside. Discard cooking liquid.
Spread remaining mustard on one side of each bread slice. Top with kraut and meat, sprinkle with cheese.
Place sandwiches in broiler and broil 3-4 inches from heat for 2-3 minutes or until cheese is melted and browned.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes plus 6-8 hours to cook
Personal Notes:
Personal Notes:
This makes a great meal with the addition of soup and fresh fruit salad.

 

 

 

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