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Barbecued Pork Sandwiches

Canadian.Recipes's picture
Ingredients
  Pork butt roast 2 Kilogram
  Kaiser rolls 12
  Ketchup 250 Milliliter
  Chili sauce 250 Milliliter
  Dijon mustard 50 Milliliter
  Vinegar 25 Milliliter
  Worcestershire sauce 15 Milliliter
  Hot chinese chili paste 5 Milliliter
  Garlic 3 Clove (15 gm)
  Onion 1
  Pork butt roast 4 Pound (2 Kg)
  Kaiser rolls 12 , halved
  Ketchup 1 Cup (16 tbs)
  Chili sauce 1 Cup (16 tbs)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Hot chinese chili paste 1 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Onion 1 , chopped
Directions

Barbecue Sauce: In saucepan, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, chili paste, garlic and onion.
Bring to boil and cook over medium heat for about 10 minutes or until thickened.
Let cool.
In large bowl, combine sauce and 1-1/2 cups (375 mL) water; add pork and marinate overnight in refrigerator.
Wrap pork in foil, reserving sauce in refrigerator.
Barbecue, with lid closed, 4 inches (10 cm) from medium-hot coals or on medium-high setting for 2-1/2 to 3 hours or until meat thermometer registers 160-170°F (71-75 °C), brushing with remaining sauce every 45 minutes.
(Alternatively, brush 1/2 cup (125 mL) sauce over pork.
Place roast on rack in roasting pan; add 1-1/2 cups (375 mL) water.
Cover and roast in 350°F (180°C) oven for 2 hours, adding more water every half-hour if pork is dry.
Brush with another 1/2 cup (125 mL) sauce; roast, uncovered, for 30 minutes longer or until meat thermometer registers 160-170°F (71-75 °C).
Let pork stand for 15 to 20 minutes before slicing.
Meanwhile, in saucepan, combine remaining sauce with pan juices; cook, stirring occasionally, for 15 to 20 minutes or until thickened.
Skim off fat.
Slice pork; trim off fat.
Spoon 2 to 3 tbsp (25 to 50 mL) sauce over bottom half of each roll; top with 2 or 3 slices of pork and top half of roll.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Beef
Servings: 
12

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