Hickory Smoke Barbecue Pork Sandwiches

Course : Sandwiches
Serves: 1
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1 package soft buns or rolls -- for serving
1 recipe hickory smoke barbecue sauce -- for serving
---sauce: hickory smoke barbecue sauce -- for serving
1 Teaspoon tabasco sauce to taste
2 tablespoons red wine vinegar
2 tablespoons water
1 Teaspoon salt and pepper
3 1/2 pounds pork loin roast -- (3 1/2 to 4)
3 tablespoons dry red wine

Preparation / Directions:

Preheat oven to 350 degrees. Place roast in a shallow pan into which it fits comfortably. (If the pan is too large, the drippings will evaporate and burn.) Season roast with salt and pepper. Bake for 1 hour and 20 to 30 minutes or until a thermometer reads 140 to 150 degrees. Remove from oven and cool to room temperature. If time permits, refrigerate overnight for ease in carving. To make sauce: In a medium bowl, stir all ingredients together. Slice pork as thinly as possible. Spread a layer of sauce in the bottom of a 9 x 13-inch non-aluminum casserole. Top with a layer of pork. Spread with sauce and continue layering meat and sauce. Cover with foil. Bake covered at 350 degrees for 45 minutes. To serve, spread rolls with Hickory Smoke Sauce. Top with pork, spooning over some of the pan juices. Prep Time: 20 minutes Cook Time: Roast - about 1 1/2 hours plus time to cool; Sandwiches - 45 minutes Makes: 10 to 12 servings Prep Notes: Pork may be roasted one day ahead and refrigerated. It may be layered with sauce and refrigerated overnight. The layered casserole may be baked several hours ahead and reheated in the microwave before serving. The simplicity of this recipe makes it easy to multiply for any size group.


Nutritional Information:

36 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 30mg Sodium

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