German Style Pork Sandwiches #550 12/00

Categories:
crock pot, German, panini, pork, sandwich
sauerkraut

1 14 1/2 oz. can sauerkraut with caraway seeds; rinsed & drained
1 2 1/2 lb pork shoulder or sirloin roast
1/2 cup creamy Dijon style mustard blend
1 can beer
8 slices rye bread; toasted
1 cup shredded swiss cheese
salt & pepper to taste

Place sauerkraut in a crock pot. Trim fat from meat. Sprinkle meat with salt and pepper. Spread 2 tablespoons of the mustard blend over the meat. Place meat on top of sauerkraut. Add beer. Cover and cook on low heat setting for 8 to 10 hours or cover and cook on high heat for 4 to 5 hours. Transfer meat to a cutting board. Cool slightly. Cut meat into chunks and shred with two forks, 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 the cheese. Place sandwiches on a cookie tin that has been covered with foil and sprayed with Pam. Broil 3 to 4 inches from heat for 2 to 3 minutes or until cheese is melted.

Contributor: Hometown Cooking

Yield: 8 servings