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Barbecued Pork Sandwiches Recipe
|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|
Calories 994 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 23.2 g115.8%
Trans Fat 0 g
Cholesterol 168.2 mg
Sodium 1503 mg62.6%
Total Carbohydrates 75 g25.1%
Dietary Fiber 3.6 g14.4%
Sugars 13.9 g
Protein 71 g142.8%
Vitamin A 6.3% Vitamin C 8.3%
Calcium 12.1% Iron 23.4%
*Based on a 2000 Calorie diet
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.