Pork And Corn Barbecue

  1. In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
  2. Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350u0b0 for 2-1/2 to 3 hours or a thermometer reaches 160u0b0.
  3. Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls.

pork shoulder butt roast, canola oil, onions, garlic, salt, ground cumin, oregano, water, cider vinegar, barbecue sauce, whole kernel corn, hard rolls

Taken from www.tasteofhome.com/recipes/pork-and-corn-barbecue/ (may not work)

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