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Maple-Barbecue Pork Sandwiches

If you're serving this pork at a party, keep it warm in a slow cooker. Stir in water, a little at a time, if the mixture gets too thick. —Sharlene Heatwole, McDowell, Virginia
  • Total Time
    Prep: 30 min. Bake: 2-1/2 hours
  • Makes
    10 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 tablespoon cider vinegar
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon liquid smoke, optional
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 10 hamburger buns, split

Directions

  • Preheat oven to 350°. Place pork in a large roasting pan; brush with vinegar. Add 1/2 in. water to pan. Cover and bake until tender, 2-1/2 to 3 hours. Remove roast; when cool enough to handle, shred meat with 2 forks.
  • In a large saucepan, combine ketchup, barbecue sauce, syrup, mustard, liquid smoke if desired, pepper and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Add pork; heat through. Serve on buns.
Nutrition Facts
1 sandwich: 460 calories, 16g fat (5g saturated fat), 81mg cholesterol, 1018mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 28g protein.

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