German-Style Pork Sandwiches
From: Better Homes and GardensSlow cook beer-simmered pork and sauerkraut to serve on rye bread with Swiss cheese.
Servings: Serves 8.
Prep: 15 mins
Total: 4 hrs 15 mins
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Ingredients
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)
Directions
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.
Dietary Exchanges
2 starch, 3 lean meat, 1-1/2 fat.
2 starch, 3 lean meat, 1-1/2 fat.
Nutrition Facts
Calories 405, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 89 mg, Sodium 1815 mg, Carbohydrate 27 g, Fiber 2 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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