Barbecued Pork Sandwiches
Melissa Norris, a resident of Churubusco, Indiana, recalls, "I found this recipe in one of my great-aunt's cookbooks." "The original recipe called for beef, but I substituted leftover pork roast that I had on hand. My family adores these flavorful sandwiches."
Melissa Norris, a resident of Churubusco, Indiana, recalls, "I found this recipe in one of my great-aunt's cookbooks." "The original recipe called for beef, but I substituted leftover pork roast that I had on hand. My family adores these flavorful sandwiches."
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon pepper
- 3/4 cup water
- 2 tablespoons lemon juice
- 1/4 cup cider vinegar
- 3 tablespoons worcestershire sauce
- 4 teaspoons cornstarch
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons dried minced onion
- 1-1/2 cups ketchup
- 1/4 cup butter cubed
- 3 cups sliced cooked pork
- 8 sandwich buns
- Carbohydrate 58.3444173062191 g
- Cholesterol 63.9705625194334 mg
- Fat 16.0422822405708 g
- Fiber 1.86133483330764 g
- Protein 24.237763048645 g
- Saturated Fat 6.1853395285253 g
- Serving Size 1 1 (235g)
- Sodium 3309.3658020064 mg
- Sugar 56.4830824729115 g
- Trans Fat 1.90005345660598 g
- Calories 471 calories
Step-by-step
- In a large saucepan, combine the first 12 ingredients.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add pork; heat through.
- Serve on buns.
Cornstarch does the heavy lifting in this sauce, acting as a pure thickening agent that requires a brief boil to activate its starch molecules fully. Whisking the water, ketchup, sugar, vinegar, and seasonings together before applying heat ensures the powder dissolves evenly without forming stubborn lumps. Bring the saucepan to a rolling boil while stirring constantly, maintaining this energetic bubble for a full two minutes to cook out any raw starch taste and achieve a glossy, clinging consistency. Watch for the mixture to transition from a loose liquid to a heavy glaze that coats the back of a spoon cleanly, leaving a distinct path when you draw a finger through it. Incorporating the cubed butter at this stage adds gloss and rounds out the sharp acidity of the cider vinegar and lemon juice. Once the sauce reaches this proper viscosity, fold in the sliced cooked pork and simmer only until the meat reaches an internal temperature of 165 degrees Fahrenheit throughout. When adjusting the batch size for larger gatherings, maintain the precise ratio of cornstarch to total liquid volume to prevent a watery result.
