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Barbecued Pork Sandwiches |
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Serves: 16
Print this Recipe
Thelma Waggoner, Hopkinsville, Kentucky
1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
2 medium onions, coarsely chopped
2 tablespoons chili powder
1/2 teaspoon salt, optional
1-1/2 cups water
1 cup ketchup
1/4 cup vinegar
Hamburger rolls, split
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In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls. Diabetic Exchanges: One serving (without added salt or a roll) equals 3 lean meat, 1 vegetable; also, 202 calories, 219 mg sodium, 84 mg cholesterol, 4 gm carbohydrate, 24 gm protein, 9 gm fat. If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.
© Copyright Reiman Publications, 1993-1997
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