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
- 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
- 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.
Originally published as Barbecued Pork Sandwiches in Taste of Home October/November 2006, p39
Reviews for Potluck Barbecued Pork Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review