Saucy Barbecued Pork Sandwiches Recipe
Saucy Barbecued Pork Sandwiches Recipe photo by Taste of Home

Saucy Barbecued Pork Sandwiches Recipe

Publisher Photo
These saucy sandwiches are great for a hungry crowd and easy to prepare. Once the meat is cooked, transfer to a slow cooker to keep warm until it’s time to serve. —Kim Wallace, Dennison, Ohio
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
MAKES: 10 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 can (15 ounces) tomato puree
  • 1/2 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 10 hard rolls, split

Nutritional Facts

1 sandwich equals 414 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 570 mg sodium, 46 g carbohydrate, 2 g fiber, 30 g protein.

Directions

  1. Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2 hours or until tender.
  2. In a Dutch oven, saute onion in butter until tender. Stir in the tomato puree, brown sugar, Worcestershire sauce, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Shred pork; add to the sauce and heat through. Serve on buns. Yield: 10 servings.
Originally published as Barbecued Pork Sandwiches in Taste of Home August/September 2010, p81

Nutritional Facts

1 sandwich equals 414 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 570 mg sodium, 46 g carbohydrate, 2 g fiber, 30 g protein.

Reviews for Saucy Barbecued Pork Sandwiches

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 1, 2013

"Turned out soo good! I doubled the batch to feed those hungry folks!"

MY REVIEW
Reviewed Jul. 23, 2011

"This was just ok until I doctored up the sauce with about 1/4 cup KC Masterpiece. Also, the roast didn't shred. After doing some research, this roast probably should have cooked at a lower temp for a longer time. I would try a different recipe next time."

MY REVIEW
Reviewed Aug. 7, 2010

"Very good and it used ingredients that I had on hand. We ate a sandwich and froze the rest. Looking forward to having more later."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT