Pigskin Barbecue

Name: Pigskin Barbecue
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

16 ingredients

3 steps

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

Directions

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.
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.