Barbecue Sauce with sliced Pork Shoulder - from 1954
2 Tbsp butter or margarine
1/2 cup finely diced onion
1/4 cup firmly packed light brown sugar
1 tsp salt
1/2 cup chili sauce (like Heinz)
1 cup tomato juice
2 Tbsp Worcestershire sauce
6 Tbsp cider or other salad vinegar
2 to 2 1/2 pounds boneless pork shoulder butt
10 sandwich buns
Melt butter in large skillet; add onion and cook
over low heat until it begins to get tender.
Add sugar, salt, chili sauce, tomato juice,
Worcestershire sauce and vinegar;
simmer stirring occasionally, until sauce has
thickened somewhat – about 1/2 hour.
Store in covered jar in refrigerator.
At serving time quickly heat cooked pork shoulder (cut in 1/4-inch thick slices) in sauce.
Serve cooked sliced pork and sauce over split toasted sandwich buns.
Note: To cook the pork shoulder, cover it with boiling water in a kettle; add a slightly crushed garlic clove, 6 whole cloves (the spice, not garlic), 6 peppercorns, a bay leaf; cover and simmer unitl tender – 1 1/2 to 2 hours
Source: The Day newspaper, Jul 15, 1954
From the Complete Book of Barbecue and Rotisserie Cooking by Jim Beard (1954)