| 3 pounds | Pork Shoulder Roast (Boston Butt) |
| 1 cup | BBQ sauce |
| 1 cup | Water |
| 1 | Sweet onion, peeled and thinly sliced |
| 2 cups | Coleslaw, optional |
| 1 pint | Sonoma Brinery Outrageous Bread & Butter Pickles |
| 8 - 10 | Soft rolls |
| To taste | Salt and pepper |
|
Prepare BBQ with medium coals or oven to 325º F.
Season pork roast with salt and pepper. Roast in BBQ or oven for 2 hours until internal temperature reaches 165º F.
Remove roast from heat and let stand until cool to the touch. Shred pork into a 4 qt. saucepan.
Combine pork, BBQ sauce and water into saucepan. Simmer for 30 minutes over medium heat.
Lightly toast soft rolls over coals or under oven broiler.
Arrange roll on a plate, cover with pork mixture. Top with sliced onions, coleslaw and 4-5 Outrageous Bread & Butter Pickles.
Serve with additional pickles and chips. Add hot sauce if desired.
Serves 8 - 10. |
