Our fire department has a Pig Roast every year the first week in October and since there was leftover chopped pork, the firefighters each got a bag to take home. So I stuck our bags in the freezer for a future fast meal. Since I hadn’t taken anything out of the freezer yesterday, I took out the pork since it would be quicker to heat up (on the stove….still no microwave). So we had BBQ pork sandwiches tonight.
Buns
1 ¼ cup milk (warmed)
1 egg, beaten
2 Tablespoons oil
1 Tablespoon sugar
1 teaspoon salt
3 ¾ cup flour
2 teaspoons yeast
1 ¼ cup milk (warmed)
1 egg, beaten
2 Tablespoons oil
1 Tablespoon sugar
1 teaspoon salt
3 ¾ cup flour
2 teaspoons yeast
After kneading, roll into balls & flatten them out just a bit on a greased cookie sheet. Let rise until they look like, well, rolls. Bake at 350 degrees for 9-12 minutes. Makes 10 – 12.
BBQ Sauce
1 cup EACH, Brown Sugar, Ketchup
½ cup EACH, Water, Onion, Corn Syrup
½ Tablespoon EACH, Garlic Powder, Prepared Mustard
½ teaspoon EACH, Onion Salt, Celery Salt
¼ cup Molasses
1 Tablespoon Worcestershire Sauce
1 can (6 oz.) Tomato Paste
Combine all into sauce pan or pot & mix until well blended. Heat on medium until bubbly & hot.
½ cup EACH, Water, Onion, Corn Syrup
½ Tablespoon EACH, Garlic Powder, Prepared Mustard
½ teaspoon EACH, Onion Salt, Celery Salt
¼ cup Molasses
1 Tablespoon Worcestershire Sauce
1 can (6 oz.) Tomato Paste
Combine all into sauce pan or pot & mix until well blended. Heat on medium until bubbly & hot.
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