Barbecue Porkies

Oxmoor House
12 sandwiches.


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1 cup finely chopped onion
3 tablespoons margarine, melted
2 cups catsup
1/2 cup firmly packed brown sugar
1/2 cup cider vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
2 teaspoons chili powder
1 (5-pound) Boston butt pork roast
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons vegetable oil
3 cups finely shredded cabbage
1/2 cup shredded carrot
2 tablespoons chopped green onions
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon white vinegar
1/4 teaspoon dry mustard
1/8 teaspoon celery seeds
12 hamburger buns, split and toasted


Saute 1 cup onion in margarine in a large saucepan until onion is tender. Add catsup and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.

Sprinkle roast with salt and pepper. Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally. Drain. Return roast to pan; pour half of catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally. Drain and cool slightly. Shred meat with 2 forks; return to pan. Add remaining catsup mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.

Combine cabbage, carrot, and green onions. Combine mayonnaise and next 4 ingredients; add to cabbage mixture. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.

Created date

August 2009

Nutritional Information

Calories 523
Caloriesfromfat 44 %
Fat 25.5 g
Satfat 6.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.7 g
Carbohydrate 51.7 g
Fiber 0.0 g
Cholesterol 85 mg
Iron 0.0 mg
Sodium 981 mg
Calcium 0.0 mg