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Barbecued Pork Sandwiches

Western.Chefs's picture
Ingredients
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Salad oil 2 Tablespoon
  Chili powder 2 Teaspoon
  All purpose flour 1 Tablespoon
  Catchup 1⁄2 Cup (8 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Cider vinegar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Boneless pork shoulder blade roast 1 1⁄2 Pound (Boston Roast)
  Kaiser rolls 6
Directions

1. In 3-quart casserole or bowl, combine onion, garlic, and salad oil; cover with casserole lid or large plate. Cook at high (100% power) 5 to 6 minutes, stirring once, until onion is tender. Stir in chili powder; cover and cook 1 minute longer. Stir in flour until blended. Stir in catchup, molasses, vinegar, salt, and ground red pepper until smooth.
2. With sharp knife, cut pork shoulder blade roast into matchstick-thin strips. Add pork strips to catchup mixture in casserole; mix well.
3. Cover casserole. Cook at high 8 to 10 minutes, until mixture begins to boil, stirring every 3 minutes. Then cook at medium (50% power) 15 to 20 minutes longer, stirring after 10 minutes, until meat is tender and mixture thickens slightly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Dish: 
Sandwich
Ingredient: 
Pork

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