New England Pork Roast Roll Sandwich

For the pork:
In a Dutch oven or large skillet with a lid melt butter over medium high heat. Season the pork with 1 tablespoon each of salt and ground black pepper. Brown both sides well (it just needs to have a nice golden exterior; it doesn’t need to be cooked through). Once you are done searing it add the sauerkraut, beer and the remaining salt and pepper, cover with lid and simmer 3 to 5 hours. The longer it simmers the better it is.

For the whipped potatoes:
Clean, peel and cube potatoes. Put them into a large pot covering them with about 3 inches of water. Boil until tender (should take 10-20 minutes depending on the size of the cubes—make sure to test with a fork). Then drain the water and place potatoes in a bowl; add the salt, black pepper, dill and butter then whip with an electric mixer, slowly adding in the milk until creamy. If you need to, add more milk until creamy.

For the assembly:
Any rolls will do for this recipe. Warm up your cast iron or skillet over medium heat. Slice rolls in half if not already. Butter the insides, place the rolls into the hot skillet butter side down and grill the buns until nice and crispy or as desired.

Lay out the bottom half of your toasted roll. Spread desired amount of whipped potatoes on top then pile high with the pork mixture.

There you have a nice hearty meal for a lovely fall evening. To top it off have a nice ale or your favorite beer and sit outside with your hubby and the kids.