BBQ Pork Sandwich
Last week I brought you a simple and comforting supper with my slow cooker bbq country pork ribs. I hope you saved some leftovers because today I’m showing you how to roll it over into a giant, stick-to-your-ribs sandwich.
My husband just about loses his mind when he sees these sandwiches for lunch. I have to say, I really look forward to them too. They’re warm, meaty, cheesy, and full of sweet barbecue sauce flavor.
You can use any favorite homemade or bottled barbecue sauce here (preferably the same one you used to cook the ribs) as well as any large sandwich roll. This is one time where I forgo whole wheat and indulge in the white rolls made by a local restaurant. They are soft on the inside and flaky on the outside. When toasted in the oven the outside becomes crisp while the inside stays nice and soft.
These sandwiches are extremely filling (a daintier lady than myself might only need a half) but you can serve them with carrots, grapes, or the classic chips and a pickle. You’re going to feel like you ordered lunch from a fancy bistro when you pull this amazing sandwich out of the oven!
1/2 tablespoon butter
1 large onion, halved and sliced
4 large, soft white buns, sliced in half horizontally
8 slices medium cheddar cheese
2 cups shredded BBQ country pork ribs, or other left over barbecued meat
Additional barbecue sauce as needed
Preheat the oven to 375ºF.
In a small skillet, heat the butter over medium heat until melted. Add the onion and cook, stirring, until softened and lightly browned, about 10 minutes. If the onion begins to brown too quickly turn the heat down to medium low. Set aside.
Lay the bread open on a baking sheet. On the bottom half of each bun layer a slice of cheese, 1/2 cup pork, 1/4 of the onions, and another slice of cheese. If the meat looks dry, add a little barbecue sauce on top of the onions, before the second slice of cheese. Top with the other half of the bun and bake until the bread is crisp and the cheese is melted, about 10 minutes.