Barbeque Pork Sandwiches

Barbeque Pork Sandwiches
Servings: 8 Prep 5 mins Cook 25 mins


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon mild chili powder
  • 1 teaspoon dry mustard
  • 1/8 teaspoon ground cinnamon
  • 1 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 2 tablespoons apple-cider vinegar
  • 1 package (2 pounds) pork tenderloin, trimmed and thinly sliced
  • 8 sandwich buns
  • Coleslaw (optional)
  • Pickles (optional)

Make It

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in chili powder, dry mustard, and cinnamon. Cook 1 minute. Add ketchup, honey, orange juice, and vinegar. Bring mixture to a boil and add sliced pork tenderloin. Reduce heat to low and simmer, stirring occasionally, for 15 minutes.

2. Place half of BBQ-pork mixture in a resealable container; cool to room temperature, cover, and place in freezer. Place 4 sandwich buns in resealable storage bag, and store in freezer.

3. Divide remaining BBQ pork among remaining sandwich buns, and serve with coleslaw and pickles, if desired.

Make Ahead Tip

  • Defrost BBQ pork in refrigerator overnight. Reheat mixture in saucepan over medium-low heat, or microwave until heated through. Defrost sandwich buns to room temperature.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 9, carb. (g): 43, fiber (g): 2, pro. (g): 30, Percent Daily Values are based on a 2,000 calorie diet.