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You’ll plan for leftover pork roast to make these family-favorite sandwiches. Serve atop toasted English muffins, tucked into pita pockets or in a sandwich roll. Accompany with cole slaw and carrot sticks.

Tangy Open-Faced Pork Sandwiches

1 pound thinly sliced cooked pork loin
2 cups ketchup
1 cup chopped onion
1 cup water
1/4 cup granulated sugar
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1 bay leaf
1/8 teaspoon celery seed
1/8 teaspoon bottled hot pepper sauce
4 English muffins, split

1. In medium saucepan combine ketchup, onion, water, sugar, vinegar, Worcestershire sauce, bay leaf, celery seed and hot pepper sauce. Bring to boil; reduce heat and simmer 20 minutes or until thickened. Remove bay leaf. Add pork and heat through.
2. Meanwhile, toast the English muffins.
3. To serve, spoon the pork mixture over muffins.

Serves 8.

Nutrition Facts
Calories 554 calories
Protein 41 grams
Fat 9 grams
Sodium 1995 milligrams
Cholesterol 88 milligrams

Recipe provided courtesy of Pork, The Other White Meat.