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Barbecue on Town House Toppers™

Long slow cooking of the pork shoulder creates tender meat for this flavorful barbecue topping. But if you're short on time, buy a deli-roasted chicken and use that meat instead of pork in this zesty barbecue sauce.

Print | Nutrition Facts

Prep Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Servings: 24


  • 4 cups water*
  • 1 1/2 pounds lean pork stew meat*
  • 1 medium onion, quartered*
  • 4 cloves garlic*
  • 1/2 teaspoon whole black peppercorns*
  • 3/4 cup chili sauce
  • 3 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery seed
  • 48 Keebler® Town House Toppers® Original crackers
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup sliced green onions


1. In Dutch oven combine water, pork, onion, garlic and peppercorns. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until pork is tender. Drain meat. Discard onion, garlic and peppercorns.*

3. Cool meat slightly. Use two forks to shred meat, discarding any fat or cartilage.*

3. In medium saucepan combine meat, chili sauce, honey, soy sauce, mustard, crushed red pepper, onion, powder and celery seed. Cook, covered, over low heat for 10 minutes, stirring occasionally. Spoon onto crackers. Top with cheese and onions.

*NOTE: If desired, substitute one 1 1/2-to 13/4 pound purchased deli roasted chicken for the first 5 ingredients. Omit steps 1 and 2 of the directions. Remove chicken meat from bones. Shred chicken; discard bones and skin. Continue as directed in step 3 above.

Barbecue on Town House Toppers™
Nutrition facts