BBQ Pork Sandwiches for a Crowd
6-7 pounds Swift Natural Pork Shoulder Blade (Boston) Roast
1 large onion, quartered
3 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon pepper
2 cups water
2 18-ounce bottles hickory-smoked barbecue sauce
24 sandwich rolls
1. Cut pork into 3-inch chunks. Place pork, onion, garlic, salt, pepper and
water in a large pot. Cover tightly, bring to a boil and cook slowly for 2 1/2-
2 3/4 hours, or until pork is fork tender. Let cool in juices. Shred with 2 forks.
2. Heat shredded pork and barbecue sauce in a large pan over medium
heat, stirring occasionally, until heated through. Serve in sandwich rolls.
Makes about 24 sandwiches.
Swift tip: BBQ Pork can be made ahead and frozen for up to 1 month for
later use. Defrost in the refrigerator and gently reheat.
EVERGOOD FINE FOODS
Louisiana Hot Link Sausage Sandwich
1 pound ( 4 links) Evergood Louisiana Brand Hot Link Sausage
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced yellow bell pepper
1/4 cup thinly sliced orange bell pepper
4 of your favorite French or sourdough rolls
4 tablespoons cole slaw
4 tablespoons barbecue sauce
4 tablespoons gourmet corn relish
1. Preheat grill.
2. Grill sausages and peppers over medium-high heat for 10 minutes,
3. Warm or toast rolls.
4. Place each sausage in a roll and top with mixed peppers, 1 tablespoon
cole slaw, 1 tablespoon barbecue sauce and 1 tablespoon corn relish.
Makes 4 servings.
Brands may vary by region; substitute a similar product.