- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1 boneless pork loin roast (4 to 5 pounds)
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup cider vinegar
- 1/4 cup soy sauce
- 12 to 16 hamburger buns, split
- Combine the sage, salt, pepper and garlic; rub over roast. Place on a rack in a shallow roasting pan. Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until tender. Remove meat and shred with two forks.
- In a large saucepan, combine the sugar and cornstarch; add water, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shredded pork; stir until meat is coated and heated through. Serve on buns. Yield: 12-16 servings.
Originally published as Shaker Pork Sandwiches in Country Woman January/February 2003, p41
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