Mother's Barbecued Pork Sandwiches Recipe

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Mother's Barbecued Pork Sandwiches Recipe
Mother's Barbecued Pork Sandwiches Recipe photo by Taste of Home
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Mother's Barbecued Pork Sandwiches Recipe

Read Reviews
3 1 1
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"THESE delicious sandwiches taste even better if the pork is prepared a day ahead for the flavors to blend. We welcomed Mother's pork sandwiches for any occasion, but especially for our birthday celebration. We never wanted Mother to change that menu!"
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup white vinegar
  • 16 hamburger buns, split

Directions

In a Dutch oven, combine the meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat is tender.
Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on buns.
Freeze option: Cool pork mixture and freeze in freezer containers for up to 3 months. Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
Yield: 16 servings.
If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.
Originally published as Barbecued Pork Sandwiches in Reminisce July/August 1994, p51

Nutritional Facts

1 each: 497 calories, 19g fat (6g saturated fat), 162mg cholesterol, 625mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 50g protein.

  • 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup white vinegar
  • 16 hamburger buns, split
  1. In a Dutch oven, combine the meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat is tender.
  2. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on buns.
    Freeze option: Cool pork mixture and freeze in freezer containers for up to 3 months. Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.
    Yield: 16 servings.
If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.
Originally published as Barbecued Pork Sandwiches in Reminisce July/August 1994, p51

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lucky2 User ID: 1834774 37339
Reviewed Jul. 11, 2008

"I made this in my slow cooker...then diced the meat with a cheese slicer by Pampered Chef! EXCELLENT!!"

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