Oxmoor House MARCH 2006
Cut pork into slices; flatten, using a meat mallet or rolling pin.
Heat oil in a large nonstick skillet over medium-high heat. Add pork, and cook 3 minutes on each side or until browned. Drain and coarsely chop. Wipe drippings from pan; add tomato sauce and next 7 ingredients. Bring to a boil; add pork. Cover, reduce heat, and simmer 20 minutes, stirring often.
Spoon 3/4 cup pork mixture onto each bun.
Tip: Double this recipe if you use it in the Fourth of July menu on page 39. You'll need to brown the pork in two batches.
Go to full version of