Ingredients
1 can (14 ounces) sauerkraut, rinsed and well drained1 boneless pork shoulder butt roast (2-1/2 to 3 pounds)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup stone-ground mustard, divided1 cup apple cider or unsweetened apple juice1/4 cup sweetened applesauce8 slices rye bread, toasted1 cup shredded Swiss cheese
Preparation
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 2 Tbsp. 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.
