The best pork sandwiches are made with meat that has cooked in seasonings for hours. This recipe has a bonus BBQ sauce added at the end, too.
What You Need
Original recipe yields 12 servings
1 pork shoulder roast or pork butt (5 lb.)
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1 Tbsp. chili powder
1 bottle (18 oz.) BULL'S-EYE Original Barbecue Sauce
1 can (8 oz.) tomato sauce
1/4 cup molasses
2 cloves garlic, minced
12 sandwich buns
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Let's Make It
Heat grill to medium heat.
Place meat in disposable foil roasting pan. Spread with mustard; sprinkle with chili powder. Cover pan with foil; place on grate of grill. Cover grill with lid.
Grill 3 to 3-1/4 hours or until meat is done (145°F). Remove meat from grill; let stand 10 min. Meanwhile, mix barbecue sauce, tomato sauce, molasses and garlic in large saucepan. Reserve 1 cup barbecue sauce mixture for later use.
Remove meat from pan; shred with 2 forks. Add to barbecue sauce mixture in saucepan; cook on medium-low heat 10 min. or until heated through, stirring occasionally. Serve in buns with the reserved sauce on the side.
Serve with a mixed green salad for added color and texture.
Spicy Barbecue Pork Sandwiches
Prepare as directed, mixing 1/2 tsp. ground red pepper (cayenne) with the chili powder before sprinkling over the meat.
Allow 30 to 40 min. for the charcoal coals to be ready for outdoor grilling. The coals are ready when covered with a fine gray ash. If the fire is too hot, use tongs to spread out the coals. Or, for a hotter fire push the coals closer together.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.