Sunday Supper Sandwiches

• 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

1. 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.
2. Cover and bake at 325u0b0 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.
3. Place toast on an ungreased
4. . 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.

sauerkraut, pork shoulder butt roast, salt, pepper, stoneground mustard, apple cider, sweetened applesauce, rye bread, swiss cheese

Taken from www.tasteofhome.com/recipes/sunday-supper-sandwiches/ (may not work)