Southern Barbecued Pork Recipe

4.5 2 2
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Southern Barbecued Pork Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours

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

Nutritional Facts

1/2 cup: 496 calories, 17g fat (5g saturated fat), 129mg cholesterol, 854mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 43g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Southern Barbecued Pork in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p208

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Reviews forSouthern Barbecued Pork

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MY REVIEW
jmkasprak User ID: 2880256 65645
Reviewed Oct. 2, 2011

"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."

MY REVIEW
jmkasprak User ID: 2880256 59598
Reviewed Oct. 1, 2011

"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.]"

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