Barbecue Porkies Recipe

Name: Barbecue Porkies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup finely chopped onion, 3 tablespoons margarine, melted, 2 cups catsup, 1/2 cup firmly packed brown sugar, and more.

Yes, Barbecue Porkies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue Porkies

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