Customer Service, North Carolina Pork Barbeque, Seasoned Rice

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North Carolina Pork Barbeque

10 to 12 pounds Boston blade pork roasts

2 28-ounce cans whole tomatoes

11⁄2 cups vinegar

1⁄2 cup Worcestershire sauce

1⁄2 cup water

1 tablespoon black pepper

2 tablespoons salt

3 tablespoons sugar

1 to 2 tablespoons crushed red peppers

Place pork in roaster oven. In a large mixing bowl, combine remaining ingredients. Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork. Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone. Remove meat and slice or mince. Puree remaining sauce that pork was cooked with. Serve on buns with sauce and coleslaw.

Makes 24 servings.

Seasoned Rice

8 cups regular or converted white rice (uncooked)

2 tablespoons dried minced onion

8 cups beef or chicken broth or bouillon

8 cups boiling water

1⁄2 cup butter or margarine, melted

Remove roaster oven insert pan from roaster oven. Preheat oven to 350ºF. Place all ingredients in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and bake at 350ºF for 11⁄2 hours. Makes 30 servings.

Chili

2 tablespoons oil

2 pounds beef chuck, cut into small pieces

1 pound hot Italian sausage, removed from casings

1 pound sweet Italian sausage, removed from casings

2 large onions, chopped

1 large green pepper, seeded and chopped

4 tablespoons sliced jalapeno peppers (about half of 4 oz. can) 1 tablespoon minced garlic

4 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon black pepper

2 16-ounce can kidney beans

28-ounce can diced tomatoes, undrained

12-ounce can tomato paste

2 15-ounce cans chicken broth

Set temperature dial to 400ºF. In roaster oven heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF. Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.