Pulled Pork with Sauerkraut

Ingredients:

• 2 pounds pork tenderloin
• 1/2 teaspoon dry mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 cup shredded carrot
• 1 (14.5-ounce) can sauerkraut (the whole thing)
• 1 teaspoon caraway seeds
• 8 rolls for serving (optional)

Directions:

1. 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.
2. Rub these spices on all sides of the roast. Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast.
3. Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with two forks.
4. Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls.