Made With
“Big Marty’s”Ingredients
14.5 Ounces Sauerkraut with Caraway Seeds, rinsed and drained
2.5 Pounds Boneless Pork Shoulder Roast or Pork Sirloin Roast
Salt
Ground Black Pepper
2 Tablespoons Creamy Dijon-Style Mustard Mayonnaise Blend
1 Cup Beer or Nonalcoholic Beer
8 Martin’s Big Marty’s Rolls
Serves: 8
Directions
Step 1
Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut roast to fit into the slow cooker.
Step 2
Sprinkle lightly with salt and pepper. Spread mustard over meat. Place meat on top of the sauerkraut. Add the beer.
Step 3
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Step 4
Transfer meat to a cutting board; cool slightly. Slice meat; discard fat.
Step 5
Serve sauerkraut and meat on Big Marty’s rolls with additional mustard and caraway seeds, if desired. Serving suggestion: side of mashed potatoes (shown here).
