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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This is an easy recipe that gets great reviews when I prepare it. Every time I visit my family, it is a must that I fix it for them. I have tried smoking the pork and baking it but it always comes out better when I boil it. After preparing, it is best to let it set for awhile to let the pork absorb the sauce or even refrigerate overnight. Freezes well. Ingredients:
1 medium diced onion |
3 tablespoons butter |
3 tablespoons vinegar |
2 tablespoons brown sugar (splenda brown sugar may be used) |
1/4 cup fresh lemon juice |
1 cup chili sauce (good quality brand) |
1 teaspoon parsley (dried or fresh minced) |
1/2 teaspoon prepared mustard |
3 tablespoons worcestershire sauce |
1 teaspoon salt |
1 dash black pepper |
1 tablespoon salt |
4 lbs pork roast (boston butt) |
Directions:
1. Boil roast with 1 tablespoon of salt on medium for approximately 2 hrs or until done (don't overcook).
2. Brown onion in butter. Add remaining ingredients. Simmer sauce for 30 minutes.
3. Remove roast and let cool until you can work with it. Shred, removing as much fat as possible. Add sauce and mix well.
4. Serve on buns or as a side.
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