Pork & Kraut Sliders

I recently needed to come up with a recipe for a German type slider for a cocktail party. I was having trouble coming up with the perfect slider until I remembered my favorite German meal my grandmother and mother used to make for us. It was braised country pork ribs in sauerkraut. Since country ribs are simply pork shoulder cut into smaller pieces, I decided to braise the entire shoulder. I thought that tender pulled pork flavored with sauerkraut would make the perfect German-inspired slider.

I also made a honey mustard sauce to go with the sandwiches, which turned out great. I think any mustard would be fine on the pork sliders. Actually my favorite way to have the sliders is without any sauce. You can really taste the richness of the pork and the mild tanginess of the kraut when served with nothing at all.

I have also made this recipe and served it as an entrée. I sliced the pork shoulder and served it with roasted root vegetables and potatoes.

Pork & Kraut Sliders

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Ingredients

• 4 to 5 Pound Pork Shoulder
• 1 Jar (32 ounce) Sauerkraut
• 2 Tablespoons Brown Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 Batch Honey Mustard Sauce (see recipe below) (optional)

Directions

Remove pork shoulder from refrigerator at least one hour before cooking. Preheat the oven to 300 degrees. Score pork shoulder and add salt and black pepper.
Place pork shoulder in dutch oven. Cover with sauerkraut and brown sugar.
Braise pork shoulder in covered dutch oven in a 300 degree preheated oven for 6 hours or until pork is very tender.
Remove pork shoulder from dutch oven and cover with foil.
Once pork shoulder is cool enough to handle, remove fat and shred pork.
Add sauerkraut and cooking liquid to shredded pork. You can serve right away, but I feel it's so much better if you make it a day or two in advance.
Serve with honey mustard sauce.

Honey Mustard Sauce

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Ingredients

• 1 Cup Mustard
• 1/2 Cup White Wine Vinegar
• 1/2 Cup Honey
• 1 Tablespoon Butter (unsalted)
• 1 Pinch Salt
• 1 Pinch Black Pepper

Directions

Put Dijon mustard, white wine vinegar, honey, salt and pepper in a small sauce pan. Simmer for about 30 minutes stirring occasionally.
After 30 minutes add butter and simmer for an additional 10 minutes.
Allow sauce to cool and store in an airtight container in the refrigerator.