Barbecue Pork on Buns
This is the best barbecue sandwich I have ever had. I usually double this and freeze what's left in portions to serve one. That way, the kids could grab one after school and chow down. My mom always made this. I think it originated from River Road Recipes, a cookbook by the Junior League of Baton Rouge.
- Ready In:
- 1hr 5mins
- 1 1⁄2 cups water
- 1⁄4 cup vinegar
- 1⁄4 cup sugar
- 4 teaspoons mustard
- 2 teaspoons salt
- 1⁄4 teaspoon cayenne pepper
- 2 medium onions, finely chopped
- 1⁄4 cup butter
- 4 cups left-over pork roast, shredded
- 1 cup ketchup
- 3 tablespoons Worcestershire sauce
- In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
- Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
- Serve on buns or french bread.
MY PRIVATE NOTES
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This is good stuff! I omitted the butter & salt (a lot of sodium in the ketchup, mustard & worcestershire sauce). I didn't see where the butter was necessary. Otherwise, followed the recipe as directed. This was very delicious and resembled the Carolina Pork BBQ that we love. WIll go into our regular rotation. Thanks for the post!
10 Stars, if I could, this was fabulous and goes directly into my regular rotation. At every step of the way everything looked and smelled just as it should, and it was quite easy. I vote for letting DH shred the pork while watching football, although I almost finished during the 20 minutes that the onions simmered in the butter sauce (I am slow!). I made the recipe exactly as written and would not change a thing. It will definitely be Sunshine Forever when we make this dish, many thanks for posting. Made for Fall 2008 Pick-a-Chef.