Tangy Open-Faced Pork Sandwiches

Name: Tangy Open-Faced Pork Sandwiches
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 pound pork loin roast cooked, thinly sliced; 2 cups ketchup; 1 cup onions chopped; 1 cup water; 1/4 cup sugar; 1/4 cup vinegar; 2 tablespoons worchestershire; 1 bay leaf; 1/8 teaspoon celery seed; 1/8 teaspoon hot pepper sauce; 4 English muffins split

Pork

Sandwich
High Vitamin C
Lunch
Low Saturated Fat
High Carb
High Potassium
High Protein
High Iron

11Ingredients

┅Calories

30Minutes

Description

You’ll plan for leftover pork roast to make these family-favorite sandwiches. Serve atop toasted English muffins, tucked into pita pockets or in a sandwich roll. Accompany with cole slaw and carrot sticks.

Ingredients

servings:

1 pound pork loin roast (cooked, thinly sliced)
2 cups ketchup
1 cup onions (chopped)
1 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoons worchestershire
1 bay leaf
1/8 teaspoon celery seed
1/8 teaspoon hot pepper sauce
4 English muffins (split)

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Directions

In medium saucepan combine ketchup, onion, water, sugar, vinegar, Worcestershire sauce, bay leaf, celery seed and hot pepper sauce. Bring to boil; reduce heat and simmer 20 minutes or until thickened. Remove bay leaf. Add pork and heat through. Meanwhile, toast the English muffins.
To serve, spoon the pork mixture over muffins.

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