Shredded Pork Sandwiches
These flavorful sandwiches are served with a dressed-up juice for dipping. You can make this recipe with beef roast au jus as well.
INGREDIENTS | SERVES 4
- 1 (20-ounce) package cooked pork roast au jus
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- ⅓ cup ketchup
- ¼ cup chili sauce
- ¼ cup mustard
- ½ cup beef broth
- 1 teaspoon dried thyme leaves
- 4 hoagie buns, split and toasted
Remove pork from package; drain off juice and reserve. Shred pork and set aside.
In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir 5 minutes.
Add bell pepper, ketchup, chili sauce, and mustard; simmer 3 minutes. Add pork; simmer 3 to 4 minutes longer until hot.
Place the juice in a small saucepan and add beef broth and thyme; bring to a simmer. Make sandwiches with pork mixture and buns.
Serve sandwiches with the juice for dipping.
Fully Cooked Entrées
Fully cooked entrées are ready to heat; that is, you have to heat them before eating, but they are already fully cooked. You can substitute any cooked pork for the prepared product in this recipe. Just shred it and mix with a little bit of beef broth; continue.
