Friday, April 5, 2013

Barbecue Pork Sandwiches

Here's a quick recipe that can feed a lot of people! Not only that but you throw it all in the crock-pot and let it cook all day.  We have it a lot with company because then you can spend time with your visitors instead of cooking all day!  Also, it's sweet so kids love it.  Mine eat without the bun a lot.  It's also a great contribution for potlucks because one pot goes a long way.  I usually buy the big 2-pack pork roast at Smith's, double the recipe and then freeze half after I've cooked it. The frozen meat is great for a night where you don't have time to cook or if you need a meal to take to a friend. Enjoy!

Barbecue Pork Sandwiches
3-4 lb. pork roast  
1 cup barbecue sauce (I LOVE Sweet Baby Ray's)
1/4 cup honey
3 T. dried minced onion
Sandwich rolls or hamburger buns
Pepperjack or provolone slices (optional)

Place pork roast in a large crock pot.  In a small bowl combine barbecue sauce, honey and minced onion.  Pour sauce over roast.  Cook on low for 6-8 hours.  (meat will be cooked at 6 but is easiest to shred at about 8 hours).  When roast is ready, shred  using forks or use you kitchen-aid*.  Do not discard juices. After shredding let sit in crock pot for 5 minutes to allow meat to re-absorb sauce. Serve on sandwich rolls with cheese if desired. Enjoy!


Freezer Meal Prep Instructions:
Place pork roast in a gallon sized freezer bag. In a small bowl combine bbq sauce, honey and minced onion.  Pour sauce over pork roast. Seal, label and freeze.  Place sandwich rolls in another gallon sized freezer bag. Label and freeze.

Freezer Meal Cooking Instructions:
Cook pork in a large crock pot on low for 6-8 hours or until cooked through and easily shredded.  Shred with forks or in a stand mixer (I use my kitchenaid with the flat paddle attachment). 

Serve shredded pork on rolls with sliced cheese, extra bbq sauce, tomato, and lettuce if desired..


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