Pigskin Barbecue
Taste of Home
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I've taken these saucy sandwiches to potlucks and tailgate parties with our polo club...and served them at our own backyard picnics. They're simple to make and always draw rave reviews.
-Bobbie Love
Kapaa, Hawaii
SERVINGS: 14-16
CATEGORY: Sandwich
METHOD:
TIME: Prep: 10 min. Cook: 2 hours 25 min.
Ingredients:
- 1 bone-in pork shoulder blade roast (about 5 pounds), cut in half
- 1 tablespoon vegetable oil
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 to 3 tablespoons hot pepper sauce
- 1 tablespoon chili powder
- 1-1/2 teaspoons celery seed
- 1 to 2 teaspoons salt
- 1 medium onion, halved and thinly sliced
- 1 cup chopped sweet red or green pepper
- 1 to 2 tablespoons cornstarch
- 3 tablespoons cold water
- 14 to 16 kaiser rolls, split
Directions:
In a large kettle, brown pork in oil on all sides; drain. Combine the water, tomato sauce, brown sugar, vinegar, Worcestershire sauce, hot pepper sauce, chili powder, celery seed and salt; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
Stir in onion and sweet pepper. Cover and simmer 30-45 minutes longer or until the meat is tender. Remove roast. When cool enough to handle, shred meat with two forks; set aside.
Skim fat from pan juices. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Return pork to pan and heat through. Serve on rolls. Yield: 14-16 servings.