What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house.
OPEN-FACED PULLED PORK BBQ SANDWICHES
3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27
Leftovers can be frozen and used later to make something incredible like today’s special.
Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!
1/4 cup tomato paste
1/4 cup water
1/2 cup chili sauce
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cracked black pepper
2 tablespoons lemon juice
1 tablespoon liquid smoke
In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm.