Barbecued Pork Sandwiches
2 lbs. boneless pork shoulder roast
1/2 cup (1 medium) chopped onion
2 tsp finely chopped fresh garlic
1/2 cup water
Sauce:
1 (14 oz) bottle (1-1/2 cups) ketchup
1 tbsp chili powder
1 tsp firmly packed brown sugar
1/4 tsp coarsely ground pepper
1 tbsp country-style dijon mustard
3 tbsp worcestershire sauce
2 tbsp cider vinegar
9 Hamburger buns
Heat oven to 325 F.
In roasting pan place pork roast. Sprinkle with onion and garlic; add water.
Cover; bake until roast shreds easily with fork (2 to 2-1/2 hours).
Remove from pan. Reserve pan juices; skim off fat.
With fork shred roast into small pieces.
Meanwhile, in 3 quart saucepan combine all sauce ingredients and reserved pan juices. Cook over medium heat, stirring occasionally, until sauce comes to a full boil (6 to 8 minutes). Reduce heat to low; continue cooking 10 minutes.
Stir in shredded pork.
Continue until heated through (5 to 8 minutes)
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