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Barbecued Pork Sandwiches Recipe

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"THESE delicious sandwiches taste even better if the pork is prepared a day ahead for the flavors to blend. We welcomed Mother's pork sandwiches for any occasion, but especially for our birthday celebration. We never wanted Mother to change that menu!"

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16 Servings
Prep: 15 min. Cook: 5 min. + simmering

Ingredients

1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
2 medium onions, coarsely chopped
2 tablespoons chili powder
1/2 teaspoon salt
1-1/2 cups water
1 cup ketchup
1/4 cup vinegar
16 each hamburger buns, split

Directions

In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls. Yield: 16 servings.

If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.

Nutrition Facts: 1 serving equals 497 calories, 19 g fat (6 g saturated fat), 162 mg cholesterol, 625 mg sodium, 28 g carbohydrate, 2 g fiber, 50 g protein.

Barbecued Pork Sandwiches published in Reminisce July/August 1994, p51

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