Barbecued Pork Grinders
serves 4
Recipe from Andrew Schloss
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.
ingredients
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
timer
prep: 10 minutes
total: 20 minutes
tools
skillet
instructions
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.
