Barbecued Pork Sandwiches

Canadian.Recipes's picture

Feb. 09, 2009


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


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
Servings: 12

Nutrition Facts

Serving size

Calories 994Calories from Fat 376

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 23 g115%

Trans Fat 0 g


Sodium 1503 mg62.63%

Total Carbohydrates 75 g25%

Dietary Fiber 3 g12%

Sugars 13 g

Protein 71 g142%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet