Ingredients
Pork
- 1 3 1/2-4 lb pork butt roast
- 1 tablespoon oil
- 1 cup chicken stock
- 1 cup water
- Salt and pepper
Sauce
- 2 tablespoons butter
- 2/3 cup onion chopped
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon prepared mustard
- 2 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preparing Pork
- In Dutch oven, heat oil over medium high heat
- Pat pork butt dry, sprinkle with salt and pepper. Add to pot and sear on all sides.
- Add chicken stock and water to pot- bring to boil
- Once boiling, reduce to simmer and cook until tender and easy to shred-approx 1-1 1/2 hours
- Once tender, remove from pot and pull meat apart-discard any excess fat
Preparing Sauce
- Add butter to Dutch oven, melt-add onion and cook until translucent
- Add the rest of ingredients- ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, prepared mustard, salt and pepper. Stir until blended
- Add shredded pork, simmer for 15-20 minutes
- Serve on buns-Enjoy!
Nutrition
Calories: 530kcal | Carbohydrates: 20g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 620mg | Potassium: 268mg | Fiber: 1g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg