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Pigskin Barbecue Recipe

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This recipe for Pigskin Barbecue is from The Lawrence Family Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bone-in pork shoulder blade roast (about 5 pounds), cut in half
1 tablespoon canola oil
1 cup water
1 can (8 ounces) tomato sauce
¼ cup packed brown sugar
¼ cup cider vinegar
¼ cup Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon chili powder
1-½ 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
Directions:
Directions:
1. In a large kettle, brown pork in oil on all sides, drain. Combine the water, tomato sauce, brown sugar, vinegar, Worcestershire sauce, hot pepper sauce, chili powder, celery seed and salt; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-¾ 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.
Number Of Servings:
Number Of Servings:
14-16

 

 

 

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