To add an outdoor grill flavor, use 1/2 to 1 teaspoon liquid smoke to the ground pork during the initial cooking.
Crumble the ground pork in a large skillet over medium high heat. Add onion and cook, while stirring, until pork is no longer pink. Drain excess grease and stir in the vinegar, brown sugar, mustard, ketchup, salt, and pepper. Simmer over medium heat for about 15 more minutes for the flavors to blend and the sauces thicken and serve on buns.
By Ann from Richland, WA
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