Prep 10 mins
Cook 2 hrs
POPULAR pork barbecue just for a family or double up and make for a crowd. I was born and raised in North Carolina and have enjoyed pork barbecue all of my life. It is usually served with coleslaw and cornbread. This type of dinner is frequently used for fundraisers. Another popular way is to have the barbecue and slaw in a sandwich bun. This is a quick and easy method to cook pork barbecue and freezes well. It does not take a lot of sauce and I would suggest you mix a small amount and do a taste test. A family recipe.
- 4 lbs boston butt (pork roast)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup ketchup
- 1⁄2 cup water
- 1⁄4 cup lemon juice
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon red pepper flakes
- Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.
- Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.
- Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.
- SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.
- Serve with vegetables or serve in a sandwich bun.
- Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread) for good suggested side dishes.
This recipe isn't exactly the same but very similar to another one that I made some years ago, & which was quite good. The only difference in fact was the red pepper flakes - no thanks for that! Otherwise it's really the same as the one I had made & that one was really delicious. The pork just fell right off the fork after it was done.
Wow! This turned out wonderfully! DH gobbled down one sandwich and asked for seconds. The sauce is just right--the perfect balance of sweet and tangy for our taste buds. It reminds me of my mother's southern-style method of preparing pulled pork. I served this along with my other swap choices (Pommes Paillasson or Straw Potato Cake, Rhubarb-Strawberry Tart and Sweet Corn & Tomato Salad With Fresh Cilantro) for a nice summer dinner. Thank you for sharing! (Made for Recipe Swap #29 - June 2009)
Delicious! The sauce was great and made the pork just right for our tastes. We will have this again when we feel like pigging out on pulled pork!