Barbecue Porkies Recipe
Ingredients
| Onion | 1 Cup (16 tbs), finley chopped | |
| Margarine | 3 Tablespoon, melted | |
| Catsup | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 3 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Chili powder | 2 Teaspoon | |
| 1 (5-pound) Boston butt pork roast | ||
| Salt | 1 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 3 cups finely shredded cabbage | ||
| Shredded carrot | 1/2 Cup (16 tbs) | |
| 2 tablespoons chopped green onions | ||
| Mayonnaise | 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| White vinegar | 1 Tablespoon | |
| Dry mustard | 1/4 Teaspoon | |
| Celery seeds | 1/8 Teaspoon | |
| 12 hamburger buns, split and toasted | ||
Directions
Saute 1 cup onion in margarine in a large saucepan until onion is tender.
Add catsup and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes.
Sprinkle roast with salt and pepper.
Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally.
Drain.
Return roast to pan; pour half of catsup mixture over roast.
Bring to a boil.
Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally.
Drain and cool slightly.
Shred meat with 2 forks; return to pan.
Add remaining catsup mixture.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Combine cabbage, carrot, and green onions.
Combine mayonnaise and next 4 ingredients; add to cabbage mixture.
Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.
Add catsup and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes.
Sprinkle roast with salt and pepper.
Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally.
Drain.
Return roast to pan; pour half of catsup mixture over roast.
Bring to a boil.
Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally.
Drain and cool slightly.
Shred meat with 2 forks; return to pan.
Add remaining catsup mixture.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Combine cabbage, carrot, and green onions.
Combine mayonnaise and next 4 ingredients; add to cabbage mixture.
Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.
Chef
