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North Carolina Pork Barbecue
Recipe Summary:
Course: Meals
Products: Roaster Ovens
Ingredients
Recommended Hamilton Beach® Product:
Roaster Oven
Roaster Oven
- 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 Worchestershine sauce
- 1/2 cup water
- 1 tablespoon black pepper
- 2 tablespoons salt
- 3 tablespoons sugar
- 3 tablespoons crushed red pepper
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.
- Visit www.foodsafety.gov for more information.
Serves: 24
Success Tip:
Use kitchen shears to cut tomatoes while still in the can.
Substitution:
Though any type of vinegar can be used, cider vinegar has a more mellow flavor than white vinegar.
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.
- Visit www.foodsafety.gov for more information.
Serves: 24
Success Tip:
Use kitchen shears to cut tomatoes while still in the can.
Substitution:
Though any type of vinegar can be used, cider vinegar has a more mellow flavor than white vinegar.
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