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Rhubarb tastes quite good in a savory dish. With the sweet and the sour, it really makes this pork sandwich tasty! This could very easily be doubled or tripled for a crowd. This is my own recipe.
Difficulty: Easy
Servings: 6 - 8
Prep Time: 15 min Cook Time: 8 - 9 hours on LowIngredients
3 pound pork roast
Rhubarb Sauce:
2 cups diced rhubarb (I use food processor)
1 tsp rosemary, crushed
6 Tbsp Worcestershire sauce
6 Tbsp honey
1 tsp garlic powder
Directions
In a heavy pan, sear both side of pork roast in a little butter or oil. Put in crock pot, cover, and turn on high.
In the same pot, add the Rhubarb Sauce ingredients. Bring to a boil, turn heat down, and simmer for 10 min.
Pour over pork roast, return cover, and cook on low for 8-9 hours or on high 4-5 hours or until it is falling apart.
Pull the pork out onto a plate. Using two knives, pull all pieces apart.
Remove some of the fat from the juices that are in the crock pot if you wish. Return the pork to the crock pot, stir, and leaving cover off, turn heat on high for about 20 minutes or until most of the juice has been soaked up.
Serve on buns. I use Suzanne’s Grandmother Bread: Homemade Buns recipe with dried minced onion and herbs in the dough.
Top with cheese if you’d like!
Categories: Breads, Crock Pot, Crowd-Size, Main Dish, Pork, Potluck, Rolls, Sandwiches
Submitted by: cindyp on May 8, 2010
pnycat says:
This is a question rather than a review. Cindy what is the white topping on your sandwich? Do you think frozen rhubarb would work? What adjustments would you make if using frozen rhubarb?Thanks for any suggestions.
Dee
On July 24, 2010 at 12:31 pm
CindyP says:
The white topping is Quick Cheese
http://farmbellrecipes.com/quick-cheese/
I’m sure any cheese would be wonderful!
Of course you could use frozen. Just measure in it’s frozen state if you can, or if not, I would use 1 cup of frozen then thawed rhubarb. Or 2 cups! It won’t be bad! It will cook in anyways.
On July 24, 2010 at 1:41 pm
joeyfulnoise says:
I made this for dinner last night – delicious! What a unique way to use up the rhubarb!
On June 9, 2011 at 8:00 am