Open-Face Pork Sandwiches

Name: Open-Face Pork Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ketchup; 1 large onion, chopped (1 cup); 1 cup water; 1/4 cup sugar; 1/4 cup vinegar; 2 tablespoons Worcestershire sauce; 1/8 teaspoon celery seed; 1/8 teaspoon red pepper sauce; 1 bay leaf; 1 1/2 lbs thinly sliced cooked pork butt; 6 English muffins, split

Eats Now Editorial Team · 600 kcal · Meat & Poultry

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Open-Face Pork Sandwiches – a delicious recipe with ketchup, onion, water, sugar, vinegar, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 cups ketchup
1 large onion, chopped (1 cup)
1 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon celery seed
1/8 teaspoon red pepper sauce
1 bay leaf
1 1/2 lbs thinly sliced cooked pork butt
6 English muffins, split

1
Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
2
Heat to boiling, simmer occasionally; reduce heat.
3
Simmer 20 minutes or until thickened; remove bay leaf.
4
Stir in pork; heat until hot.
5
Toast English muffins.
6
Spoon pork mixture over each muffin half.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups ketchup, 1 large onion, chopped (1 cup), 1 cup water, 1/4 cup sugar, and more.

Yes, Open-Face Pork Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
600 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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