Pork and Corn Barbecue Recipe

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Pork and Corn Barbecue Recipe

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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours

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 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.
Originally published as Pork and Corn Barbecue in Country Pork 1996, p31

Nutritional Facts

1 each: 350 calories, 11g fat (3g saturated fat), 47mg cholesterol, 826mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 20g protein.

  • 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
  1. 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.
  2. 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 thermometer reaches 160°.
  3. 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.
Originally published as Pork and Corn Barbecue in Country Pork 1996, p31

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