Monday, September 16, 2013

Homemade Barbecued "Pulled Pork" Sandwiches

In West Virginia, these sandwiches are called "Barbecues", and they are usually served with Sweet Cole Slaw. In the South, most refer to this as "Pulled Pork", but I think all will agree that these appetizing sandwiches with the homemade Barbecue Sauce are the best around! 

Homemade Barbecue sauce


1 6 oz. can tomato paste
2 cans water (tomato paste can)
1/2 cup chopped onion
1/4 cup brown sugar
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon Worcestershire Sauce
1 teaspoon mustard
1 teaspoon chili powder
1/4 cup chopped green bell pepper
1 tablespoon hot pepper slices


Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Lower the heat, and cook on low for 30 minutes, stirring occasionally. Remove the hot pepper slices, if desired. 

Pork Roast

Cook 3-4 lb. pork roast until tender and meat thermometer registers 170 degrees. I usually pressure-cook the pork roast, but you may cook it according to your favorite method - bake, slow-cooker, top-of-stove, etc.

Pressure cooker directions - Cut the pork roast into large chunks. Place it in the pressure cooker and add 1-2 inches of water. 

Cook under pressure for approximately 30 minutes and check the internal temperature of the pork. You may need to rearrange the pork and pressure an additional 10 minutes.

Shred the pork and mix with the Homemade Barbecue Sauce. 

Serve on hamburger buns. Cole Slaw is optional!

Nancy's Notes:
  • This recipe was one of my Mother-in-law, Mary Justice's, specialties.
  • This Barbecue Sauce is also delicious with chicken, beef, and other meats. 
  • Try Barbecued "Pulled Pork" Sandwiches with my recipe for Ice Box Pickles!

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