“While I was a grad student, myself and three other labmates (Delandy, Megan, and Tim) decided we’d each make lunch for the group of us one day out of the week. I brought Chinese Chicken Salad and Blueberry Pie, Delandy brought spareribs, rice and fresh mango, Megan brought Barbara’s Quiche Lorraine and a fruit salad, and Tim brought these Barbecued Pork Sandwiches and a hot potato salad. It was a great idea and it was a shame we didn’t plan more weeks like this.” – April Ferre
Barbecued Pork Sandwiches
- 2 to 3 Pound Pork Roast
- 1 19-Ounce Bottle BBQ Sauce
- Liquid Smoke Optional
- 16 Small Sandwich Rolls
- Place pork roast in slow cooker with 1-inch water and cook on high for 6 hours.
- Drain pork and pull apart. Return pork to slow cooker and add BBQ sauce and liquid smoke. Cook for 1 hour more.
- Serve on toasted sandwich rolls.
2006 Recipe – Tim Hayes