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Pork and Corn Barbecue

Traditional barbecued pork sandwiches are livened up with cumin and corn. Alongside a green salad and chips, this is a hot and hearty meal that's sure to please.
  • Total Time
    Prep: 10 min. Bake: 2-1/2 hours
  • Makes
    16 servings


  • 1 boneless pork shoulder butt roast (4 pounds)
  • 1 tablespoon canola oil
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/3 cup water
  • 1/4 cup cider vinegar
  • 2 cups barbecue sauce
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 16 hard rolls, split


  • 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.
  • Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350° for 2-1/2 to 3 hours or a thermometer reaches 160°.
  • 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.
Nutrition Facts
1 each: 350 calories, 11g fat (3g saturated fat), 47mg cholesterol, 826mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 20g protein.

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