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German-style Pork Sandwiches Recipe

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This recipe for German-style Pork Sandwiches, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 14-1/2 oz. can sauerkraut with caraway seed, rinsed and drained.
1 2-1/2# boneless pork shoulder or sirloin roast
Salt and pepper
1/2 C. Dijon mustard
1 C. beer
8 slices rye bread, toasted
1 C. shredded Jack cheese

Directions:
Directions:
Place the kraut in a 4-qt. crock pot. Trim fat from meat and sprinkle with salt and pepper. Spread 2 T. of the mustard over the meat. Place meat on top of kraut, add beer, and over and cook on low for 8-10 hours or on high for 4-5 hours.
Transfer meat to a cutting board and allow to cool slightly. Using two forks, shred meat apart; discard fat.
Drain kraut; set aside. Discard cooking liquid.
Spread remaining mustard on one side of each bread slice. Top with kraut and meat, sprinkle with cheese.
Place sandwiches in broiler and broil 3-4 inches from heat for 2-3 minutes or until cheese is melted and browned.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes plus 6-8 hours to cook
Personal Notes:
Personal Notes:
This makes a great meal with the addition of soup and fresh fruit salad.

 

 

 

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