• 14servings
  • 130minutes
  • 351calories

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Ingredients Jump to Instructions ↓

  1. 1 bone-in pork shoulder butt roast (5 pounds), halved

  2. 1 tablespoon canola oil

  3. 1 cup water

  4. 1 can (8 ounces) tomato sauce

  5. 1/4 cup packed brown sugar

  6. 1/4 cup cider vinegar

  7. 1/4 cup Worcestershire sauce

  8. 2 to 3 tablespoons hot pepper sauce

  9. 1 tablespoon chili powder

  10. 1-1/2 teaspoons celery seed

  11. 1 to 2 teaspoons salt

  12. 1 medium onion, halved and thinly sliced

  13. 1 cup chopped sweet red or green pepper

  14. 1 to 2 tablespoons cornstarch

  15. 3 tablespoons cold water

  16. 14 to 16 kaiser rolls, split

Instructions Jump to Ingredients ↑

  1. Pigskin Barbecue Recipe photo by Taste of Home In a large Dutch oven, brown pork in oil on all sides; drain. Combine the water, tomato sauce, brown sugar, vinegar, Worcestershire sauce, pepper sauce, chili powder, celery seed and salt; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

  2. Stir in onion and sweet pepper. Cover and simmer 30-45 minutes longer or until meat is tender. Remove roast. When cool enough to handle, shred meat with two forks; set aside.

  3. 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.


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