Carolina Pulled-Pork Sandwiches
1/2 stick Butter
1-1/2 cups diced Onion
1-1/2 tsp. bottled, minced Garlic or 4 cloves, crushed and minced
1 Tbsp. dry Mustard
1 Tbsp. Hungarian Sweet Paprika
1 tsp. ground Cumin
1 tsp. Cayenne Pepper
2 cup Ketchup
1/4 cup packed Brown Sugar
1/4 cup Apple-cider Vinegar
2 cups Water
1 tsp. Salt
1/2 tsp. ground Black Pepper
1 Tbsp. Olive Oil
1 (5-lb.) Boston Pork Butt Roast
12 soft Rolls or Hamburger Buns
Melt butter in saucepan. Add onion and garlic; cook 5 minute or until softened. Add dry spices, cook 1 minute. Add ketchup, sugar, vinegar and water, simmer, covered 30 minutes. Uncover and simmer 30 minutes longer. Add Salt and Pepper, to taste.
Heat oven to 350 degrees. Heat oil in large dutch oven; add pork and brown 10 minutes.
Bake uncovered 30 minutes, pour 1 cup barbeque sauce over pork. Cover pot, lower oven heat to 250 degrees. Bake 3 to 3-1`/2 hours basting meat occasionally until instant thermometer reaches 170 to 180 degrees or when meat is practically falling apart.
Remove from oven. Let cool slightly. Trim off excess fat. With 2 forks shred meat apart. Mix pulled meat with the remainder of barbeque sauce in a large bowl. Serve on buns with Cole slaw and baked beans.
Yield: 12 Sandwiches