Sauerkraut and Pork Shoulder Roast

Ingredients
1 14-1/2-ounce can sauerkraut with caraway seeds, rinsed and drained
1 2-1/2-pound boneless pork shoulder roast or pork sirloin roast
Salt
Black pepper
2 tablespoons Dijon-style mustard
1 cup beer or nonalcoholic beer

Directions
1. Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from
meat. If necessary, cut meat to fit into the slow cooker. Lightly
sprinkle meat with salt and pepper. Spread mustard over meat. Place meat
on top of sauerkraut in cooker. Pour beer over the meat.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.

3. Transfer meat to a cutting board; cool slightly. Slice meat,
discarding any fat. Serve sauerkraut with meat. Makes 8 servings.

Open-Face Pork Sandwiches: Toast rye bread slices; spread one side of
each slice with Dijon-style mustard. Arrange bread slices on a baking
sheet. Using 2 forks, pull meat apart into shreds. Top each bread slice
with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place
baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3
minutes or until cheese melts.