Course: Main Course
Products: Roaster Ovens
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.