Pork Barbecue Sandwiches

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

  1. 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.

  2. 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 Serveā„¢ 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.

  3. 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.

  4. 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).

Source: Tupperware