Pork Barbecue Sandwiches
Makes 6 servings
2 1/2 lb. lean boneless pork center-loin roast
1 medium red onion, chopped
1 Tbs. canola oil
1 cup water
1/2 cup catsup
1/3 cup cider vinegar
2 tsp. hot pepper sauce
1/2 tsp. celery seed
1/2 tsp. liquid hickory smoke*
1/2 tsp. salt
6 soft rolls or hamburger buns, each split in half
1 lb. deli-purchased or homemade coleslaw
In nonstick skillet sprayed with nonstick cooking spray, over medium-high heat, brown roast on all sides; remove to plate. In same skillet, cook onion in oil until softened, about 3 minutes. Stir in water, catsup, vinegar, hot pepper sauce, celery seed, liquid smoke and salt. Bring to a boil; reduce heat, add browned roast, cover and simmer about 30 minutes, until the roast is tender and completely cooked.
Let cool about 20 minutes. Remove roast from sauce. Place on a carving board and slice about 1/8-inch thick. Arrange slices overlapping in a Rock 'N Serve™ Large Shallow rectangular container. Pour sauce from pan over slices. Apply seal with rocker vent in closed position. Freeze up to 2 months or refrigerate up to 3 days.
To serve from freezer, rock vent to open. Defrost (30% power) 12-15 minutes, until sauce is stirrable at edges and meat is somewhat softened. Re-apply seal; heat on Medium High (70% power) 11-13 minutes, until meat is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 9-12 minutes, until mixture is heated through.
Spoon pork and sauce onto split rolls. Top or serve with coleslaw.
Per serving: 470 cal.; 47 g. pro.; 15 g. fat; 36 g. carb.; 949 mg. sodium
*Available in the supermarket spice aisle (usually Wright or Colgin brands).