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North Carolina Pork Barbecue for Roaster Ovens

Course: Main Course

Products: Roaster Ovens

For a Creamy Cole SLaw recipe to top your BBQ sandwich, vist our Everyday Good Thinking Blog.

Ingredients:

  • 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 Worchestershire sauce
  • 1/2 cup water
  • 1 tablespoon black pepper
  • 2 tablespoons salt
  • 3 tablespoons sugar
  • 3 tablespoons crushed red pepper


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

Directions:

1. Remove rack. You will not need it for this recipe.

2. Line insert of pan with aluminum foil. Place pork in insert pan. Cover and set roaster temperature at 325°F.

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

4. Pour tomatoe/vinegar mixture over pork. Cook for 3 hours or until meat falls away from bone. Internal meat temperature should reach at least 160°F. Remove meat and slice or mince. Spoon sauce over pork to serve.

Serves: 24

TEST KITCHEN TIP: Use kitchen shears to cut tomatoes while still in the can.

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