Barbecued Pork Sandwiches Recipe

4.5 1 3
Barbecued Pork Sandwiches Recipe
Barbecued Pork Sandwiches Recipe photo by Taste of Home
Publisher Photo

Barbecued Pork Sandwiches Recipe

Read Reviews
4.5 1 3
Publisher Photo
When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this one. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan
MAKES:
25 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
25 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 2 boneless pork loin roasts (3 pounds each)
  • 1 cup water
  • 2 teaspoons salt
  • 2 cups ketchup
  • 2 cups diced celery
  • 1/3 cup steak sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 2 teaspoons lemon juice
  • 25 hamburger buns, split

Directions

Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°.
Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns. Yield: 25 servings.
Originally published as Barbecued Pork Sandwiches in Taste of Home February/March 1996, p37

Nutritional Facts

1 sandwich: 287 calories, 7g fat (2g saturated fat), 54mg cholesterol, 737mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 2 boneless pork loin roasts (3 pounds each)
  • 1 cup water
  • 2 teaspoons salt
  • 2 cups ketchup
  • 2 cups diced celery
  • 1/3 cup steak sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 2 teaspoons lemon juice
  • 25 hamburger buns, split
  1. Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°.
  2. Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns. Yield: 25 servings.
Originally published as Barbecued Pork Sandwiches in Taste of Home February/March 1996, p37

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LaDawn Marie User ID: 697327 200574
Reviewed Jun. 13, 2012

"I needed a recipe I could improvise with and this turned out perfect. I didn't have the exact cut of meat and only had a 2.5 hours to get to the table but it turned out yummy."

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