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Southern Barbecued Pork Recipe

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My dear friend Ruby gave me this authentic recipe when my family lived in North Carolina. Ruby has since passed away and we've moved North, but these zesty sandwiches bring back memories —Sue Alleva, Lake Elmo, Minnesota

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Southern Barbecued Pork Recipe

Prep: 30 min. Bake: 3 hours

Yield: 10-12 Servings

30 180 210

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 large onion, chopped
1 cup white vinegar
1/2 cup Worcestershire sauce
1/2 cup ketchup
3 tablespoons brown sugar
3 tablespoons ground mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
12 kaiser rolls, split
3 cups deli coleslaw, optional

Directions

Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender.
Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 496 calories, 17 g fat (5 g saturated fat), 129 mg cholesterol, 854 mg sodium, 40 g carbohydrate, 2 g fiber, 43 g protein.

Originally published as Southern Barbecued Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p208

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Southern Barbecued Pork

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Reviewed on Oct. 02, 2011 by jmkasprak

I just realized that my pork roast was only 1.75 pounds, about half of what the recipe called for. That's why the sauce seemed so strong. My apologies ... try this recipe.

Reviewed on Oct. 01, 2011 by jmkasprak

If you want a sandwich that smacks you in the face, then this recipe is for you! The zesty flavor of this fork is followed by the burn from the cayenne pepper. [I used apple cider vinegar instead of white vinegar and added a teaspoon of liquid smoke.]