Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 large onion, chopped1 cup white vinegar1/2 cup Worcestershire sauce1/2 cup ketchup3 tablespoons brown sugar3 tablespoons ground mustard1 teaspoon salt1/2 teaspoon cayenne pepper12 kaiser rolls, split3 cups deli coleslaw, optional
Preparation
Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender.
Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired.
