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Barbecue Pork Sandwiches

  • Prep Time: 30 Minutes (Total Time: 4 Hours 15 Minutes)
  • Serving Size: 12
  • 1 Pork Shoulder Roast Or Pork Butt (5 Pounds)
  • 1 tablespoon GREY POUPON Hearty Spicy Brown Mustard
  • 1 tablespoon Chili Powder
  • 1 bottle (18 ounce) BULL'S-EYE Original Barbecue Sauce
  • 1 can (8 ounce) Tomato Sauce
  • 1/4 cup Molasses
  • 2 Cloves Garlic, Minced
  • 12 Sandwich Buns, Split
  • PREHEAT grill to medium heat. Place pork in disposable roasting pan. Spread mustard over pork; sprinkle with chili powder. Cover pan with foil; place on grate of grill. Cover grill with lid.

    GRILL 3 to 3-1/2 hours or until pork is cooked through (160°F). Remove pan from grill; let stand 10 min. Meanwhile, combine barbecue sauce, tomato sauce, molasses and garlic in large saucepan. Remove 1 cup of the barbecue sauce mixture; set aside for later use.

    REMOVE pork from pan; shred meat using two forks. Add to barbecue sauce mixture in saucepan; cook on medium-low heat 5 min. or until heated through, stirring occasionally. Serve in buns with the reserved barbecue sauce mixture on the side.


    Serving Suggestion

    Serve with a mixed green salad for added color and texture.

    Variation - Spicy BBQ Pork Sandwiches

    Prepare as directed, mixing 1/2 tsp. ground red pepper (cayenne) with the chili powder before sprinkling over the pork roast.


Keil's Jackson 7403 Jackson Drive San Diego, California 92119 • 619.667.2750

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