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Barbecued Pork Sandwiches

Barbecued Pork Sandwiches
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
30 ServingsPrep: 15 min. Cook: 2-3/4 hours

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.
Nutrition Facts: 1 serving (1/3 cup) equals 326 calories,
© Taste of Home 2013

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Barbecued Pork Sandwiches (continued)

Nutrition Facts: 10 g fat (4 g saturated fat), 37 mg cholesterol, 582 mg sodium, 40 g carbohydrate, 2 g fiber, 18 g protein.
© Taste of Home 2013