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Barbecue Porkies

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  Finely chopped onion 1 Cup (16 tbs)
  Margarine 3 Tablespoon, melted
  Catsup 2 Cup (32 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Worcestershire sauce 3 Tablespoon
  Prepared mustard 1 Tablespoon
  Chili powder 2 Teaspoon
  Boston pork butt roast 5 Pound (1 Roast)
  Salt 1 Teaspoon
  Pepper 3⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Finely shredded cabbage 3 Cup (48 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped green onions 2 Tablespoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  White vinegar 1 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Celery seeds 1⁄8 Teaspoon
  Hamburger buns 12 , split and toasted

Saute 1 cup onion in margarine in a large saucepan until onion is tender.
Add catsup and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes.
Sprinkle roast with salt and pepper.
Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally.
Return roast to pan; pour half of catsup mixture over roast.
Bring to a boil.
Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally.
Drain and cool slightly.
Shred meat with 2 forks; return to pan.
Add remaining catsup mixture.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Combine cabbage, carrot, and green onions.
Combine mayonnaise and next 4 ingredients; add to cabbage mixture.
Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.

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Barbecue Porkies Recipe