Asian-Seasoned Barbecue Pork Sandwiches the Editors of Publications International, Ltd.
Makes 6 servings
|1||large (17X15 inches) foil cooking bag|
|1-1/2||pounds lean pork stew meat, cut into 1-1/2-inch pieces|
|3/4||cup barbecue sauce|
|1/4||cup teriyaki marinade|
|2||tablespoons all-purpose flour|
|1/2||teaspoon hot pepper sauce|
- Prepare grill for direct cooking.
- Place bag in 1-inch deep jelly-roll pan. Whisk together meat, barbecue sauce, marinade, honey, flour and hot pepper sauce in large bowl. Spoon into bag, arranging in even layer. Double-fold open side of bag, leaving head space for heat circulation.
- Slide bag from pan onto grill grid. Grill, covered, over medium coals 15 to 20 minutes or until meat is tender. Carefully open bag. Transfer mixture to bowl. Using two forks, coarsely shred pork. Stir pork together with sauce. Serve on buns.
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