6 hamburger buns
2 cups precooked pork, shredded (use pork from any recipe that slow cooks pork tenderloin, chops or pork roast)
2 10.5 ounce can cream of celery soup
1 small onion, chopped
- On a baking sheet, lay out the opened buns, insides facing up. Butter them lightly and place under a broiler to toast. Remove from broiler when buns are lightly golden and just begin to toast.
- In a skillet, combine the pork, soup, onion. Stir and cook over medium heat, adding water a little at a time to get the desired consistency.
- Spoon meat mixture over toasted buns and serve warm.
This recipe uses pork leftover from another meal. Plan ahead to make a double batch of this recipe and freeze the second batch in a freezer bag for easy reheating at another time.
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