Pork And Corn Barbecue

Name: Pork And Corn Barbecue
Ingredients: 1 boneless pork shoulder butt roast (4 pounds); 1 tablespoon canola oil; 3 medium onions, chopped; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/3 cup water; 1/4 cup cider vinegar; 2 cups barbecue sauce; 1 can (15-1/4 ounces) whole kernel corn, drained; 16 hard rolls, split

12 ingredients

3 steps

Ingredients

1 boneless pork shoulder butt roast (4 pounds)
1 tablespoon canola oil
3 medium onions, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup water
1/4 cup cider vinegar
2 cups barbecue sauce
1 can (15-1/4 ounces) whole kernel corn, drained
16 hard rolls, split

Directions

1

In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
2

Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350° for 2-1/2 to 3 hours or a thermometer reaches 160°.
3

Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls.