Saturday, January 22, 2011

Pulled Pork with Sauerkraut

4 pounds pork tenderloin

1teaspoon dry mustard

2 teaspoons dried thyme
2 teaspoons dried sage

4 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup diced carrot
2 C  sauerkraut (rinsed and drained)

8 rolls for serving

Use a 6-quart slow cooker. Put the roast into the bottom or your cooker. In a mixing bowl, combine the dried spices: mustard, thyme, sage, paprika, salt, pepper.

Rub these spices on all sides of the roast. Put the shredded carrot and  sauerkraut into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast.

Cover and cook on  highfor 8 to 10 hours, or until the meat shreds easily with two forks

Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls.


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