Texas-Style Pork Barbecue Sandwiches
Make up a batch of these sauced sandwiches to enjoy the next game. Serve with potato salad, baked beans and your favorite beverage.
3/4 pound boneless cooked pork loin, thinly sliced
1/4 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons butter
3/4 cup chili sauce
1 tablespoon each: brown sugar, vinegar, molasses, water
1 teaspoon each: lemon juice and prepared mustard
1/4 teaspoon liquid smoke
1/8 teaspoon each: ground red pepper and salt
4 onion rolls, split and toasted
- In medium saucepan sauté onion and garlic in butter until tender.
- Stir in chili sauce, sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, pepper and salt. Bring to boil; reduce heat and simmer, uncovered, about 15 minutes.
- Add pork slices to saucepan, stir gently to coat pork with sauce. Continue to heat about 5 minutes, until pork is heated through.
- To serve, place pork on bottom half of rolls; top with roll tops. Serve any extra sauce on the side.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.