Barbeque Pork on a Bun

Time & Servings
Serves 6-8
25 min ready time =
25 min cooking
Ingredients
  • 1 1.2 kg Marcangelo Porchetta Pork Roast 5451
  • 1 tbsp olive oil 5452
  • 3 medium onions, chopped 5453
    Yellow Onions ~ 10LB
    $5.64 • Ea
  • 4 cloves garlic, minced 5454
  • 1/2 tsp paprika 5455
    McCormick Gourmet Paprika 50G
    $3.83 • Ea
  • 1/3 cup packed brown sugar 5456
    Redpath Brown Sugar Dark 1KG
    $2.94 • Ea
  • 2/3 cup apricot jam 5457
  • 2/3 cup ketchup 5458
    Heinz Tomato Ketchup 2.84L
    $6.55 • Ea
  • 1/2 tsp hot sauce 5459
    Simply Natural Organic Sriracha Hot Sauce (2PK) 946ML
    $14.68 • Ea
  • 1 tsp apple cider vinegar 5460
    Algoma Orchards Sweet Apple Cider Fresh Pressed 3L
    $5.07 • Ea
  • 6-8 crusty rolls, split 5461
Directions
  1. Bake porchetta as directed on package. Let rest 30 minutes before slicing.
  2. Prepare sauce while pork is baking.
  3. Heat oil in large frying pan over medium-high heat. Add onions and cook, stirring occasionally for about 8 minutes or until tender.
  4. Add garlic and paprika.  Cook 2 minutes.
  5. Stir in brown sugar, jam, ketchup and hot sauce.  Bring just to a boil. Stir in vinegar.  Remove from heat.
  6. Slice pork into thin bite-sized slices.  Mix with sauce.
  7. Toast rolls if desired.  Spoon a generous portion of pork mixture on bottom of rolls.  Serve with coleslaw.

Tips


• Add coleslaw on top or on the side for a tasty blend of flavours and textures.

• Pork mixture can be prepared ahead and reheated when ready to serve.

• The pork mixture is also delicious served with pasta or rice as a main dish. Add a green vegetable to complete the meal.

• Try this sauce on cooked Marcangelo Chicken Breasts or Pork Loin Centre Steaks.

• For a gluten-free sandwich use gluten-free rolls or serve the pork on rice or gluten-free pasta such as corn or rice.