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Ingredients

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Directions

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  • 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.

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  • 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.

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

Tips

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

364 calories; 9 g total fat; 43 g carbohydrates; 2 g fiber; 30 g protein;

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