Sauerkraut and Pork Roast Sandwich
14.5 Ounces Sauerkraut with Caraway Seeds, rinsed and drained
2.5 Pounds Boneless Pork Shoulder Roast or Pork Sirloin Roast
Ground Black Pepper
2 Tablespoons Creamy Dijon-Style Mustard Mayonnaise Blend
1 Cup Beer or Nonalcoholic Beer
8 Martin’s Big Marty’s Rolls
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.
Sprinkle lightly with salt and pepper. Spread mustard over meat. Place meat on top of the sauerkraut. Add the beer.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer meat to a cutting board; cool slightly. Slice meat; discard fat.
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).