Barbecued Pork Grinders
serves 4
Leftover pork loin braised in apple cider is spiked to make an instant version of barbecued pork.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 baguettes, split
1 small onion, chopped
2 teaspoons peanut oil
6 to 8 reserved slices pork loin braised in cider (3/4 pound), diced (about 3 cups)
1 cup reserved braising liquid from pork loin braised in cider
1/4 cup ketchup
1 teaspoon apple cider vinegar
2 teaspoons reserved lemon-mustard
prep: 10 minutes
total: 20 minutes
skillet
1. Preheat oven to 350F.
2. In a skillet, cook the onion in the peanut oil until lightly browned. Add the diced pork and toss.
3. Add the reserved braising liquid and simmer for about 8 minutes.
4. Meanwhile, warm rolls in oven for 5 minutes.
5. Add the ketchup, vinegar and reserved lemon-mustard. Stir to combine. Serve the barbecued pork heaped in the warm rolls.
