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Barbecue Porkies

Yield 12 sandwiches.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious