Ingredients :
- Pork Shoulder
- 2 Cups Sauerkraut
- 1 1/2 tsp Caraway Seed
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp nutmeg
- 6 tbsp prepared mustard
- 1 bottle Hofbräu
- Swiss Cheese Medium cuts
- Jewish Rye Bread
- Prepared Mustard
Method :
- Mix Salt, black pepper and nutmeg into a rub and rub onto pork shoulder
- Place sauerkraut on bottom of crockpot evenly and sprinkle caraway seed onto it.
- Place pork shoulder in crockpot and cover with 6 tbsp of prepared mustard.
- Pour in bottle of Hofbräu and set on low cook for 8-10 hours. Flip pork half way through.
- Let pork cool some. Remove onto cutting board and pull pork into shreds. Spoon the sauerkraut into the pork draining the extra juice.
- Add mustard to rye bread. Add slices of swiss and pulled pork and sauerkraut.
- Place sandwich on dry pan set to medium heat. Press down with spatula firmly onto bread melting cheese and browning bread. Remove when golden on both sides and serve..
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