Barbecue Style Pork Sandwiches
|Boneless pork||1 Pound, cut into 1 inch pieces|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Chopped onion||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dry mustard||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Dried basil||2 Teaspoon, crushed|
|Celery seed||1⁄2 Teaspoon|
|Bottled hot pepper sauce||4 Dash|
In a large saucepan bring meat and water to boiling; reduce heat.
Cover and simmer about 1 1/4 hours or till meat is very tender.
Using 2 forks, finely shred the meat (you should have about 2 cups shredded meat).
Meanwhile, in a medium saucepan combine tomato sauce, onion, vinegar, sugar, Worcestershire sauce, garlic, mustard, chili powder, basil, paprika, celery seed, and hot pepper saiice.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Stir in meat.
Cover and simmer 15 minutes more; cool.
Spoon into a 1-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen meat mixture to a medium saucepan; add 1/4 cup water.
Cover and cook over medium-low heat about 60 minutes or till heated through, stirring occasionally.
Meanwhile, split and toast buns.
Spoon mixture into buns and serve immediately.