Open Faced Pork Sandwich with Pan Gravy

So I couldn’t wait to start using up my delicious Pulled Pork and one of the easiest and fastest ways is to eat it on an open faced sandwich. Also, as promised, I have instructions for making the Pan Gravy that goes along with it. Because I couldn’t decide what to have for breakfast this morning, I gobbled down the sandwich and I must say it was quite delicious! A perfect little snack or light lunch if paired with some fresh fruit and yogurt.

Open Faced Pork Sandwich
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Total Recipe cost: $1.12
Servings Per Recipe: 1
Cost per serving: $1.12
Prep time: 5 min. Cook time: 0 min. Total: 5 min.

INGREDIENTS COST
1 slice whole wheat toast $0.18
4 oz. pulled pork $0.93
1/4 cup pan gravy (recipe below) $0.01
TOTAL $1.12

FOR THE PAN GRAVY

STEP 1: After making your roast, drain off the cooking juices into a bowl.

drain roast juices

STEP 2: Pour the juices into a large shallow skillet and simmer over medium/medium-high heat to reduce. When the liquid has reduced to half it’s volume, it is time to add the flour to thicken.

STEP 3: In a separate bowl, mix 2 Tbsp of flour with enough water to make a “slurry” (thinner than a paste, pourable). Make sure there are no lumps in the slurry. Slowly pour the slurry into the simmering juices while whisking.

thicken gravy

STEP 4: Continue to whisk and simmer until the gravy reaches the desired consistency. Mine still had some reducing to do so I let it simmer for about a half hour and whisked well every 5 minutes or so.

thickened gravy

STEP 5: To assemble the sandwich, mix 4 oz. of pulled pork with 1/4 cup (or less) of gravy and pile onto a slice of toasted bread!

NOTE: Since I accounted for the costs of all of the ingredients used to make the “roasting juices” in the recipe for the meat, the only additional cost for the gravy was 2 Tbsp of flour ($0.07). My gravy made 2.5 cups and each serving will be about 1/4 cup, making each serving of gravy only about a penny.

You can add additional spices to the gravy as it cooks if you wish but I found that as it cooked down the flavors got very concentrated and I did not need to add anything. The intense meat flavor is so amazing, you’ll never want to use store bought gravy again!

You can freeze the gravy for later use in a heavy duty freezer bag (be sure to date and label). When you reheat the frozen gravy, you will need to whisk well as it heats to remove lumps and to reabsorb any liquid that has separated.