Barbecue Pork Sandwich
Barbecue Pork Sandwich
    1. In a Dutch oven or large skillet, Sauté onion and garlic in 2 tablespoons oil until golden brown. Remove and set aside. In same skillet, heat 2 tablespoons oil and brown pork on all sides in. Place pork in oven and cook until done. (Cook time depends on size of pork.) When done, cut pork up in large chunks and place in a Dutch oven or Slow Cooker. Add sautéed onion, vinegar, mustard, Worcestershire sauce, lemon juice, honey or sugar, tobacco sauce or Sriracha chili, water, ketchup, liquid smoke and butter. Cook on low heat until pork shreds, 2-3 hours. (See Jan’s Note) Add salt and pepper to taste. Serve on sandwich rolls. Coleslaw can be added to sandwich.
    Recipe Notes

    Jan’s Note:
    After cooking and cutting the pork in chunks, I put all ingredients in a large Crock pot and let it cook overnight on low. I used Mesquite for the liquid smoke. Amazing!