2 teaspoons CRISCO Oil
1/4 cup coarsely chopped onion
1 clove garlic, minced
3/4 cup chili sauce
1 tablespoon firmly packed light brown sugar
1 tablespoon cider vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon prepared mustard
1/4 teaspoon liquid smoke
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
3/4 pound boneless pork loin, cooked and thinly sliced
4 onion rolls, split and toasted
Heat oil in medium saucepan on medium heat. Add onion and garlic. Cook and stir until tender.
Stir in chili sauce, brown sugar, vinegar, molasses, water, lemon juice, mustard, liquid smoke, cayenne and salt. Bring to a boil. Reduce heat to low. Simmer 15 minutes, stirring occasionally.
Add meat slices to saucepan. Stir gently to coat with sauce. Simmer 5 minutes or until meat is thoroughly heated.
Place meat on bottom half of rolls. Cover with tops of rolls. Serve with sauce on the side.