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Barbecued Pork On Fresh Corn and Pepper Bread
Pickled Okra (opt., separate recipe)
1/2 tb Vegetable oil
1 1/2 lb Boneless pork loin, thinly sliced
1/2 c 1/4-inch cubed smoked sausage
1 md Onion, chopped
2 Cloves garlic, chopped
1 cn (15-oz) tomato sauce
2 tb Red-wine vinegar
1 tb Dark molasses
1 ts Grated, peeled, fresh gingerroot
1 ts Chili powder
1 ts Hot red-pepper sauce
1/4 ts Ground cinnamon
Pinch of ground cloves
Fresh Corn-and-Pepper Bread separate recipe
If serving Pickled Okra, prepare at least one day before needed. Prepare Barbecued Pork: In large skillet, heat oil. Add half of pork and saute until lightly browned; remove pork to bowl. Saute remaining pork; remove to bowl.
Add sausage, onion, and garlic to same skillet; cook until onion is lightly browned. Add tomato sauce, vinegar, molasses, gingerroot, chili powder, pepper sauce, cinnamon, cloves, and sauteed pork to skillet. Heat to boiling over medium-high heat; reduce heat to low and cook, covered, 45 to 50 minutes or until pork is tender. Meanwhile, prepare Fresh Corn and Pepper Bread.
Just before serving, assemble sandwiches: Cut corn bread into 4 wedges. Split each wedge in half. Place bottom halves of wedges onto 4 plates. Top with hot barbecued pork; place tops of corn bread wedges onto pork. Serve with Pickled Okra, if desired.
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