German Pork Sandwiches

14.5 Ounce Sauerkraut, Drained And                            2 Tablespoon Mayonnaise -Rinsed                                                                           2 Tablespoon Dijon Mustard, Or

1 Tablespoon Caraway Seed                                          -Mister Mustard

2.5 Lb Pork Roast, Boneless                                          1 Cups Beer

Salt, To Taste                                                                  16 Slice Rye Bread

Black pepper, To Taste                                                   8 Slice Swiss Cheese

Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Sprinkle caraway seeds over sauerkraut.  Trim fat from meat. If necessary, cut meat to fit into the slow cooker.  Lightly sprinkle meat with salt and pepper. Mix Mayonnaise and Mustard and spread over the Pork.  Place meat on top of sauerkraut in cooker. Pour beer over the meat.

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

Transfer meat to a cutting board; cool slightly and shred with two forks, discarding any fat. Drain the sauerkraut and mix with the shredded pork. 

Spread outside of bread with butter, put Swiss cheese and pork Mixture on rye bread and cook in a panini press until well toasted and the cheese is melted  OR

Put Meat mixture on a piece of bread, top with cheese and broil until cheese is melted.  Top with another piece of bread

Per Serving: 458 Cal (35% from Fat, 34% from Protein, 31% from Carb); 38 g Protein; 18 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 35 g Carb; 5 g Fiber; 1 g Sugar; 192 mg  Calcium; 5 mg Iron; 969 mg Sodium; 106 mg Cholesterol