Peppery pulled Pork Sandwiches
From peetabear 14 years ago
- 180 minutes to make
- Serves 8
this is another pulled pork sandwich which can be lunch, or for tailgating or football... this is a Better Homes and Gardens recipe and photo
Ingredients
- 1 large onion, thinly sliced shopping list
- 1 2- to 2-1/2-pound boneless pork shoulder roast shopping list
- 1 tablespoon hot paprika shopping list
- 2 14-1/2-ounce cans chunky chili-style tomatoes shopping list
- 1 4-1/2-ounce can diced green chili peppers shopping list
- 2 teaspoons dried oregano, crushed shopping list
- 1 teaspoon black pepper shopping list
- 1/4 teaspoon salt shopping list
- 8 or 9 (6-inch) French-style rolls, split and toasted shopping list
How to make it
- 1. Preheat oven to 325 degree F. In a 4-quart pot arrange onion slices in bottom of pan. Sprinkle pork roast evenly with paprika. Place roast on top of onion. In a medium bowl combine undrained tomatoes, undrained chili peppers, oregano, black pepper, and salt. Pour over roast in pot. Cover and bake for 2-1/2 to 3 hours or until roast is very tender.
- 2. Remove pork to cutting board, reserving mixture in pot. Using 2 forks, pull pork into shreds. Skim fat from pan juices. Add shredded meat to pan juices; stir until combined. Heat through. Spoon pork mixture onto rolls. Makes 8 or 9 sandwiches.
People Who Like This Dish 5
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