Cooking For A Crowd - Large Sized Main Dish Recipes
North Carolina Pork Barbecue Recipe
Recipes for Quantity Cooking

 

North Carolina Pork Barbecue

10 lbs. pork shoulder or Boston blade roasts
1 large onion, thinly sliced
2 cans (28 oz. each) whole tomatoes
1&1/2 cups vinegar
1/2 cup Worcestershire sauce
1/2 cup water
1 tablespoon black pepper
2 tablespoons salt
3 tablespoons sugar
3 tablespoons crushed red pepper

Line insert pan of an electric roaster with aluminum foil. Place pork in insert pan. Cover and set roaster temperature at 325F. You can also bake this in the oven, I would use a cooking bag.

In a large mixing bowl combine remaining ingredients. Stir to mix and break up whole tomatoes.

Pour tomato/vinegar mixture over pork. Cook for 3 hours or until meat falls away from bone. Remove meat and slice or mince. Serve with sauce pork was cooked with.

Yield: 24 servings.

Note: Use kitchen shears to cut tomatoes while still in the can. There's less squirting and mess. Cut a little or a lot depending on how much you want to break up the tomatoes.

Substitution:
Though any type of vinegar can be used, cider vinegar has a more mellow
flavor than white vinegar.

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