Pork and Sauerkraut Sliders

Name: Pork and Sauerkraut Sliders
Prep time: 5 min
Cook time: 500 min
Total time: 505 min
Yield: 6-8
Cuisine: American
Ingredients: 1 (4-pound) boneless pork loin; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon caraway seeds; 1 medium yellow onion, thinly sliced; 1 Granny Smith apple, peeled, cored and diced; 2 pounds sauerkraut, with liquid; 1/4 cup light brown sugar, packed; 6 tablespoons butter, melted, divided; 16 Sister Schubert’s Dinner Yeast Rolls, thawed; 1/4 cup whole grain mustard; 1/4 cup mayonnaise; 16 slices swiss cheese

0 Ratings You need to be a registered member to rate this.

Pork and sauerkraut are a traditional New Year’s Day combination said to bring luck throughout the upcoming year! Try the duo on warm Sister Schubert’s® Dinner Yeast Rolls, for a delicious dinner any time of year.

READY In

505 Minutes

PREP TIME

5 Minutes

COOK TIME

500 Minutes

SERVES

6-8

Save

Step 1:

Heat oil in large, non-stick skillet over medium-high heat. Pat pork loin dry to remove excess moisture. Season pork with salt, pepper, and caraway seeds. When oil is shimmering, add pork to skillet. Sear 2-3 minutes on all sides, until brown crust starts to appear.

Step 2:

Add seared pork to slow cooker and top with onion, apple, sauerkraut, brown sugar and 4 tablespoons butter. Cook on low for 6-8 hours, until pork reaches an internal temperature of 160°F.

Step 3:

Remove pork from slow cooker and shred with forks. Combine shredded pork with sauerkraut mixture in large bowl.

Step 4:

When ready to eat, preheat oven to 350°F. Arrange rolls on baking sheet and brush tops with remaining melted butter. Bake rolls for 2-3 minutes. Remove from oven and slice in half.

Step 5:

In a small bowl, whisk together mustard and mayonnaise. Spread mixture on bottom half of rolls. Top with shredded pork and sauerkraut. Top with swiss cheese, then return to oven for 2 minutes, until cheese is melted. Top with other half of roll and serve hot.