To use up the leftover pork roast from the weekend, I created this concoction – a delicious recipe with just enough tang and not too much smokey flavour. This can be made in a cast iron pot or a crock pot.
INGREDIENTS:
2 tbsp Olive oil
1 Medium onion, sliced and separated into rings
½ Bell pepper, diced
3-4 cups Pork roast, cooked
1 ½ cups Tomato sauce (398 mL can)
½ cup Brown sugar
1/3 cup Vinegar
1 tbsp Prepared yellow mustard
½-1 cup Favourite BBQ sauce
DIRECTIONS:
- Heat olive oil in cast iron Dutch oven.
- Add onion rings and green pepper. Allow to sweat.
- Add pork roast, broken into pieces.
- Combine remaining ingredients and pour over pork roast.
- Cover and cook slowly at 300°F for 3-4 hours until sauce is nicely reduced.
- Using two forks, pull larger pieces of pork apart.
- Serve on a toasted bun with a side of creamy coleslaw.
Take a look at these helpful posts:
Cast iron cookware use and care
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