Barbecued Pork Sandwiches
|Pork butt roast||2 Kilogram|
|Chili sauce||250 Milliliter|
|Dijon mustard||50 Milliliter|
|Worcestershire sauce||15 Milliliter|
|Hot chinese chili paste||5 Milliliter|
|Garlic||3 Clove (15 gm)|
|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)|
|Worcestershire sauce||1 Tablespoon|
|Hot chinese chili paste||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Onion||1 , chopped|
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.
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 160-170Ã‚Â°F (71-75 Ã‚Â°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 350Ã‚Â°F (180Ã‚Â°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 160-170Ã‚Â°F (71-75 Ã‚Â°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.