Tangy Open-Faced Pork Sandwiches
Pork
0
11
510
30
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
- 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 worcestershire sauce
- 1 bay leaf
- 1/8 teaspoon celery seed
- 1/8 teaspoon hot pepper sauce
- 4 English muffins (split)
Directions
- 1In 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.
- 2To serve, spoon the pork mixture over muffins.
NutritionView more
510Calories
Sodium71%DV1700mg
Fat15%DV10g
Protein63%DV32g
Carbs25%DV74g
Fiber16%DV4g
PER SERVING *
| Calories510Calories from Fat90 |
| % DAILY VALUE* |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1700mg71% |
| Potassium1100mg31% |
| Protein32g63% |
| Calories from Fat90 |
| % DAILY VALUE* |
| Total Carbohydrate74g25% |
| Dietary Fiber4g16% |
| Sugars44g88% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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