Famous Sauerkraut and Pork Shoulder Roast
Sauerkraut and Pork Shoulder Roast
1 14-1/2-ounce can sauerkraut with caraway seeds, rinsed and drained
1 2-1/2-pound boneless pork shoulder roast or pork sirloin roast
2 tablespoons Dijon-style mustard
1 cup beer or nonalcoholic beer
1. Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from
meat. If necessary, cut meat to fit into the slow cooker. Lightly
sprinkle meat with salt and pepper. Spread mustard over meat. Place meat on top of sauerkraut in cooker. Pour beer over the meat.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer meat to a cutting board; cool slightly. Slice meat,
discarding any fat. Serve sauerkraut with meat. Makes 8 servings.
Open-Face Pork Sandwiches: Toast rye bread slices; spread one side of each slice with Dijon-style mustard. Arrange bread slices on a baking
sheet. Using 2 forks, pull meat apart into shreds. Top each bread slice
with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3 minutes or until cheese melts.
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