Sunday Supper Sandwiches Recipe

Sunday Supper Sandwiches Recipe photo by Taste of Home

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This delish dish can be prepared in a 4-quart slow cooker as well. Simply cover and cook on low for 8-10 hours or until meat is tender. —Libby Walp, Chicago, Illinois

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Sunday Supper Sandwiches Recipe

Prep: 25 min. Bake: 2 hours 30 min.

Yield: 8 Servings

25 150 175

Ingredients

1 can (14 ounces) sauerkraut, rinsed and well drained
1 boneless pork shoulder butt roast (2-1/2 to 3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup stone-ground mustard, divided
1 cup apple cider or unsweetened apple juice
1/4 cup sweetened applesauce
8 slices rye bread, toasted
1 cup (4 ounces) shredded Swiss cheese

Directions

Place sauerkraut in an ovenproof Dutch oven. Sprinkle pork with salt and pepper; brush with 2 tablespoons mustard. Place over sauerkraut. Add cider and applesauce.
Cover and bake at 325° for 2-1/2 to 3 hours or until pork is tender. Remove roast; cool slightly. Drain sauerkraut mixture; set aside. Shred pork with two forks.
Place toast on an ungreased baking sheet. Spread with remaining mustard. Top with pork, then sauerkraut mixture; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 sandwich equals 403 calories, 20 g fat (8 g saturated fat), 96 mg cholesterol, 966 mg sodium, 25 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Sunday Supper Sandwiches in Taste of Home December/January 2012, p103