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Barbecued Pork Sandwiches Recipe

Barbecued Pork Sandwiches Recipe photo by Taste of Home

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These moist and mouthwatering sandwiches will be gobbled up at your next potluck. The tender pork pieces, simmered in a unique and tangy sauce, make people come back for seconds—sometimes, even thirds.—Evelyn Brower Holland, Michigan

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Barbecued Pork Sandwiches Recipe

Prep: 15 min. Cook: 2-3/4 hours

Yield: 30 Servings

15 165 180

Ingredients

1 boneless pork shoulder roast (6 pounds)
Dash pepper
2 cups reduced-sodium chicken broth
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup reduced-sodium soy sauce
2 celery ribs, finely chopped
4 teaspoons dried minced onion
4 teaspoons ground mustard
4 teaspoons paprika
30 sandwich rolls, split

Directions

Rub roast with pepper; place in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°.
Transfer roast to a Dutch oven. In a small bowl, combine the broth, sugar, vinegar, soy sauce, celery, onion, mustard and paprika; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is very tender.
Remove meat; shred with two forks. Return to the pan; heat through. Use a slotted spoon to fill sandwich rolls. Yield: 30 servings.

Nutritional Facts 1 serving (1/3 cup) equals 326 calories, 10 g fat (4 g saturated fat), 37 mg cholesterol, 582 mg sodium, 40 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Barbecued Pork Sandwiches in Taste of Home October/November 2006, p39

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Barbecued Pork Sandwiches

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Reviewed on Jan. 30, 2012 by Hannaniah

My family really enjoyed this recipe. After searching for a long time I finally found a pulled pork recipe I will stick with. I actually like how there is no ketchup or bbq sauce in this. It def gears toward my family's taste. Thanks so much for sharing!!!

Reviewed on Jan. 25, 2012 by rainiebob

I am sorry, but, we made this last night and no one in the family even came close to asking for seconds. This was by far not one of the better bbq pork sandwiches we ever made. I am sorry, but I like my bbq with rich thick sauce.

Reviewed on Oct. 20, 2011 by Loufrommaine

I've made this several times. We raise our own pork and so I'm always looking for new recipes. I find this is a really good way to use a poor cut of meat. It is tasty enough that my husband eats it for lunch for several days after.