German Pork Sandwich (Schweinefleisch-Sandwich). Jetzt Schwein nach Hause liefern lassen. Wir liefern Schwein zu Dir nach Hause. Spoon the sauerkraut into the pork draining the extra juice. German Pork Sandwich(Schweinefleisch-Sandwich)

You can cook German Pork Sandwich (Schweinefleisch-Sandwich) using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of German Pork Sandwich

(Schweinefleisch-Sandwich)

  1. You need of Pork Shoulder.
  2. It’s 2 Cups of Sauerkraut.
  3. It’s 1 1/2 tsp of Caraway Seed.
  4. You need 1 tbsp of salt.
  5. You need 1 tbsp of black pepper.
  6. It’s 1 tbsp of nutmeg.
  7. You need 6 tbsp of prepared mustard.
  8. You need 1 bottle of Hofbräu.
  9. Prepare of Swiss Cheese Medium cuts.
  10. It’s of Jewish Rye Bread.
  11. You need of Prepared Mustard.

Really good German Sandwich The word "Schwein" sounds probably familiar to you (thanks to the Swine Flue), it means "pig". While in the English language the meat of pigs is called pork, in Germany we name it after the animal it comes from: "Schweinefleisch" = pig meat, or short just "pig". In a small bowl, whisk together oil, mustard, salt, garlic, paprika, juniper berries, thyme, oregano, and cayenne pepper. Add in onion and steak and toss to thoroughly coat.

German Pork Sandwich

(Schweinefleisch-Sandwich) step by step

  1. Mix Salt, black pepper and nutmeg into a rub and rub onto pork shoulder.

  2. Place sauerkraut on bottom of crockpot evenly and sprinkle caraway seed onto it..

  3. Place pork shoulder in crockpot and cover with 6 tbsp of prepared mustard..

  4. Pour in bottle of Hofbräu and set on low cook for 8-10 hours. Flip pork half way through..

  5. Let pork cool some. Remove onto cutting board and pull pork into shreds. Spoon the sauerkraut into the pork draining the extra juice..

  6. Add mustard to rye bread. Add slices of swiss and pulled pork and sauerkraut..

  7. 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…

Transfer to a large Ziploc bag, seal, removing as much air as possible, and place in refrigerator overnight to two days. Light one chimney full of charcoal. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork.