Barbecued Pork Sandwiches

By newbaucher

These saucy sandwiches are great for a hungry crowd and easy to prepare. Once the meat is cooked, transfer to a slow cooker to keep warm until it’s time to serve. —Kim Wallace, Dennison, Ohio

Ingredients

• 1 boneless pork shoulder butt roast (3 pounds)
• 1 medium onion, chopped
• 1 tablespoon butter
• 1 can (15 ounces) tomato puree
• 1/2 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 10 hard rolls, split

Details

Servings 10

Preparation

Step 1

Place pork on a rack in a roasting pan; bake, uncovered, at 350° for 2 hours or until tender.
In a Dutch oven, saute onion in butter until tender. Stir in the tomato puree, brown sugar, Worcestershire sauce, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Shred pork; add to the sauce and heat through. Serve on buns. Yield: 10 servings.




Nutrition Facts: 1 sandwich equals 414 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 570 mg sodium, 46 g carbohydrate, 2 g fiber, 30 g protein.