Pork Sandwiches

by Carol Ann

2½-3 lb Pork Tri-Tip Roast
6 Extra Sour French Sandwich Rolls, sliced down center
1 Lg Yellow Onion
3 cloves Garlic, minced
1 tsp Black Pepper
1 tbsp Granulated Sugar
1 tbsp Dry Ground Mustard
½ tsp Red Chili Powder
½ cp Soy Sauce
3 tbsp Lemon Juice
cp cold Water

In Lg plastic resealable bag combine all ingredients, except pork roast. Seal and gently knead bag with hands until ingredients are well blended. Add Tri-Tip Roast, and chill overnight, kneading bag 2 or 3 times to distribute mixture evenly over roast.

BBQ or bake roast until tender, and meat begins to pull apart with fork. Let cool for 5-8 minutes, then cut into thin slices. Serve with soft or grilled sandwich rolls.

6 servings