Tangy Open-Faced Pork Sandwiches

Put leftover pork to tasty use in this tangy, homemade barbecue sauce and serve it atop toasted English muffins, tucked into pita pockets or in a sandwich roll.

Recipe Ingredients:

1 pound thinly sliced cooked pork loin
2 cups ketchup
1 cup chopped onion
1 cup water
1/4 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 bay leaf
1/8 teaspoon celery seed
1/8 teaspoon bottled hot pepper sauce
4 English muffins, split and toasted

Cooking Directions:

1. In medium saucepan combine ketchup, onion, water, sugar, vinegar, Worcestershire sauce, bay leaf, celery seed and hot pepper sauce. Bring to boil; reduce heat and simmer 20 minutes or until thickened. Remove bay leaf. Add pork and heat through.
2. Meanwhile, toast the English muffins.
3. To serve, spoon the pork mixture over muffins.

Makes 8 servings.

Recipe provided courtesy of National Pork Board.