• 3/4 pound roasted pork loin (boneless, thinly sliced)
  • 1/4 cup onion (coarsely chopped)
  • 1 clove garlic (minced)
  • 2 teaspoons butter
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 1 tablespoon molasses
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 4 rolls (onion, split and toasted)


  1. In medium saucepan saute onion and garlic in butter until tender. Stir in chili sauce, sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, pepper and salt. Bring to boil; reduce heat and simmer, uncovered, about 15 minutes. Add pork slices to saucepan, stir gently to coat pork with sauce. Continue to heat about 5 minutes, until pork is heated through.
  2. To serve, place pork on bottom half of rolls; top with roll tops. Serve any extra sauce on the side.
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