SUNDAY SUPPER SANDWICHES

Sunday Supper Sandwiches image

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

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 8 servings.

Number Of Ingredients 9

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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 shredded Swiss cheese

Steps:

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 2 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.

Nutrition Facts : Calories 403 calories, Fat 20g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 966mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.