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.
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
- 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.
- Meanwhile, toast the English muffins.
- To serve, spoon the pork mixture over muffins.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.