Ingredients Jump to Instructions ↓

  1. 1 14-1/2-ounce can sauerkraut with caraway seed, rinsed and drained

  2. 1 2-1/2-pound boneless pork shoulder or sirloin roast Salt and pepper

  3. 1/2 cup creamy Dijon-style mustard blend

  4. 1 cup beer or nonalcoholic beer

  5. 8 slices rye bread, toasted

  6. 1 cup shredded Swiss cheese (4 ounces)

Instructions Jump to Ingredients ↑

  1. Place sauerkraut in a 3-1/2- or 4-quart electric crockery cooker. Trim fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 tablespoons of the mustard blend over meat. Place meat on top of sauerkraut. Add beer. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours.)


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