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Sauerkraut and Pork Roast Sandwich

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


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).