Pork and Corn Barbecue Recipe

Be the first to write a review

Rate recipe

Traditional barbecued pork sandwiches are livened up with cumin and corn. Alongside a green salad and chips, this is a hot and hearty meal that's sure to please.

[X]

Rate Pork and Corn Barbecue Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pork and Corn Barbecue Recipe

Prep: 10 min. Bake: 2-1/2 hours

Yield: 16 Servings

10 150 160

Ingredients

1 boneless pork shoulder butt roast (4 pounds)
1 tablespoon canola oil
3 medium onions, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup water
1/4 cup cider vinegar
2 cups barbecue sauce
1 can (15-1/4 ounces) whole kernel corn, drained
16 hard rolls, split

Directions

In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350° for 2-1/2 to 3 hours or a meat thermometer reaches 160°.
Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 350 calories, 11 g fat (3 g saturated fat), 47 mg cholesterol, 826 mg sodium, 40 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Pork and Corn Barbecue in Country Pork , p31