Barbecued Pork Sandwiches

Try a grilled pork sandwich served with a tomato-based barbecue sauce. If you're expecting a crowd, just double the recipe and cook the meat on two grills.


Barbecued Pork Sandwiches

by 1  person


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Servings: 12 to 16
Serving size: 1  sandwich
Yield: Makes 12 to 16 sandwiches
Prep Time: 40 mins
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Ingredients
  • 1  4 1/2 - 5  pound 
    boneless pork shoulder roast
  • 1/2  teaspoon 
    salt
  • 1/2  teaspoon 
    black pepper
  • 1/4  teaspoon 
    celery seeds
  • 1/8  teaspoon 
    onion powder
  • 1/8  teaspoon 
    garlic powder
  • 1/8  teaspoon 
    ground cloves
  •  
    dash cayenne pepper
  • 1  8  ounce can 
    tomato sauce
  • 1   cup 
    ketchup
  • 1   cup 
    chopped onion (1 large)
  • 1/2  cup 
    chopped green sweet pepper
  • 1/4  cup 
    vinegar
  • 2   tablespoons 
    packed brown sugar
  • 2   tablespoons 
    Worcestershire sauce
  • 1   tablespoon 
    yellow mustard
  • 2   teaspoons 
    chili powder
  • 2   
    cloves garlic, minced
  • 12 - 16   
    French-style rolls, split and toasted
Directions
1.
Trim fat from meat. In a small bowl combine salt, pepper, celery seeds, onion powder, garlic powder, cloves, and cayenne pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers.
2.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.) Remove meat from grill; cover with foil and let stand for 30 minutes.
3.
Meanwhile, for sauce, in a large saucepan combine tomato sauce, ketchup, onion, sweet pepper, vinegar, brown sugar, Worcestershire sauce, mustard, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes.
4.
Shred pork with 2 forks. Stir shredded pork into sauce; heat through. Spoon pork onto toasted rolls. Makes 12 to 16 sandwiches.
Nutrition information
Per Serving: cal. (kcal) 405, Fat, total (g) 14, chol. (mg) 114, sat. fat (g) 5, carb. (g) 30, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 7, pro. (g) 37, vit. A (IU) 583, vit. C (mg) 13, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 1, sodium (mg) 823, Potassium (mg) 750, calcium (mg) 91, iron (mg) 4, Starch () 2, Lean Meat () 5, Percent Daily Values are based on a 2,000 calorie diet
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