Pigskin Barbecue

By GmaJan12

Ingredients

• 1 bone-in pork shoulder butt roast (5 pounds), halved
• 1 tablespoon canola oil
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 2 to 3 tablespoons hot pepper sauce
• 1 tablespoon chili powder
• 1-1/2 teaspoons celery seed
• 1 to 2 teaspoons salt
• 1 medium onion, halved and thinly sliced
• 1 cup chopped sweet red or green pepper
• 1 to 2 tablespoons cornstarch
• 3 tablespoons cold water
• 14 to 16 kaiser rolls, split

Details

Servings 14

Preparation

Step 1

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.

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.

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.