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December 09, 2006

Party Pork Barbecue, Barbecued Pork Shoulder

Party Pork Barbecue

1 pound pork shoulder, cut in 1-inch cubes
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons cooking oil
1 cup sliced celery
1 medium green pepper, cut in 2-inch thin strips
1 small onion, sliced
1 (13 1/2 ounce) can pineapple tidbits, undrained
3/4 cup catsup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
4 cups cooked rice
Coat pork in a mixture of flour, salt and pepper. Brown in oil
in large skillet, using all the flour. Add celery, green pepper,
onion, pineapple, catsup, mustard, and Worcestershire sauce.
Simmer, covered, 30 minutes. Serve over rice.
Tip: To keep warm, put rice in oven-proof dish or casserole,
pushing rice up around edges. Pour barbecue pork mixture in
enter. Place in warm oven for up to 30 minutes.

BARBECUED PORK SHOULDER

3 1/2 to 4 lbs. pork shoulder roast
1 c. catsup
1/2 c. firmly packed brown sugar
1 tsp. salt
1 tsp. pepper
1 to 2 tbsp. chili powder
6 tbsp. vinegar
2 tbsp. lemon juice
1/4 c. Worcestershire sauce
2 tsp. prepared mustard

Cover roast with salt water. Cook in a large Dutch oven for 2
to 2 1/2 hours or until tender. Drain and thinly slice; place
in a shallow 2 quart baking dish. Combine remaining ingredients;
stirring well.
Spoon mixture over sliced roast; turning slices to coat.
Note - a small pork roast may be cooked in a crock pot.

Shared with our recipe list by Lucky!

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Posted by Willie Crawford at December 9, 2006 10:48 PM

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