Barbecue Pork Sandwiches
Shredded pork is mixed with a homemade barbecue sauce in this hearty sandwich recipe.
15 min.prep time
4 pounds boneless pork shoulder roast
1 large (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water
1 (24-ounce) bottle (3 cups) ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
18 hamburger buns
Heat oven to 325°F. Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake until roast shreds easily with fork (2 to 2 1/2 hours). Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, until sauce comes to a full boil (8 to 10 minutes). Reduce heat to low ; cook 10 minutes. Stir in shredded pork. Continue cooking until heated through (8 to 10 minutes).
Serve pork mixture on hamburger buns.
Make Ahead and Bring:
Prepare pork roast as directed. Place shredded pork in resealable plastic food bags. Prepare sauce as directed. Place in resealable food containers. Pack in coolers to transport. To reheat, place pork in slow cooker; stir in sauce. Cook on Low heat setting for 4 to 5 hours or until heated through.
Nutrition Facts (1 sandwich)
Dietary Fiber: 1g
Recipe #6948B©2006Land O'Lakes, Inc.