Tuesday, June 9, 2009

BBQ Pork Sandwiches

This can be made with either pork or 3-4 boneless, skinless chicken breasts.  It would probably work with beef or bison as well, but I have not tried it.
BBQ Pork Sandwiches
1/4 cup packed brown sugar, divided
1 cup chopped onion (about 1 large)
1-1/2 Tbsp Mexican seasoning
3 Tbsp Worcestershire sauce
3 Tbsp cider vinegar
3 Tbsp molasses
1 tsp dry mustard
1 (6 oz) can tomato paste
3/4 tsp pepper
1/4 tsp salt
1 (2-pound) boneless pork loin roast
8 (2-1/4 oz) whole wheat hamburger buns
Combine 3 tablespoons brown sugar, onion, and next 6 ingredients in a 3-1/2 quart electric slow cooker; stir well.  Combine remaining tablespoon brown sugar, pepper, and salt; rub pork roast with sugar mixture.  Cut pork roast into 4 large pieces; add to slow cooker, turning to coat with sace.  Cover with lid; cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 7 hours or until pork roast is tender.  Remove pork roast from slow cooker, reserving sauce in cooker.
Shred pork roast with 2 forks.  Return shredded pork to slow cooker, and stir well to coat with sauce.  Spoon 2/3 cup pork mixture on bottom half of each bun, using a slotted spoon.  Cover with tops of buns.  Yield:  8 servings (serving size:  1 bun and about 2/3 cup pork mixture).
For power cooking, we just put all the ingredients (except buns, of course) into a freezer container and put it in the freezer.  The night before you want to cook it for dinner, pull it out of the freezer and put it in the refrigerator to thaw overnight.  The next morning empty the contents into the crockpot (even if it's still partially frozen) and cook as directed.
If you'd like, you can top your BBQ with the following coleslaw recipe:
Tangy Apple Coleslaw
1 (12 oz) package broccoli coleslaw
1-2/3 cup chopped apple (about 1 large)
1/4 cup light mayonnaise
3 Tbsp brown sugar
2 tsp chopped fresh rosemary
1 tsp cider vinegar
3/4 tsp salt
Combine all ingredients in a large bowl, and toss well.  Cover and chill.  Yield:  8 servings (serving size: 1/3 cup).
Both recipes from:  Cooking Light Superfast Suppers

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