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
    Onions Red 1EA
    $2.23 • Ea
  • 4 cloves garlic, minced 5454
    Garlic Organic 90G
    $0.87 • Ea
  • 1/2 tsp paprika 5455
    Great Value Paprika Spice 130G
    $2.59 • Ea
  • 1/3 cup packed brown sugar 5456
    Redpath Dark Brown Sugar
    $2.68 • kg
  • 2/3 cup apricot jam 5457
    Great Value Pure Apricot Jam 500ML
    $3.02 • Ea
  • 2/3 cup ketchup 5458
    Heinz Ketchup 15L
    $5.05 • Ea
  • 1/2 tsp hot sauce 5459
    Great Value Sizzlin‘ Hot Sauce 147ML
    $2.26 • Ea
  • 1 tsp apple cider vinegar 5460
    Heinz Apple Cider Vinegar 1L
    $2.68 • Ea
  • 6-8 crusty rolls, split 5461
    The Bakery Butter Dinner Rolls (12PK) 425G
    $3.39 • Ea
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.