PORK BARBECUE SANDWICH WITH TOMATO-BASED SAUCE

MAKES ABOUT 8 SANDWICHES

Having lived in both Pennsylvania and North Carolina, I can tell you that there is a major difference in pork barbecue sandwiches. I can't say I like one more than the other, but it has been years since I had the PA variety, which is made with the tomato-based sauce and chunky meat, as opposed to the NC shredded pork sandwich with a vinegar-based sauce. So, I decided it was time to make my own and it brought back many wonderful memories.

INGREDIENTS

2 pound boneless pork butt roast

Salt and pepper to taste

1 tablespoon canola or other cooking oil

Water, approximately 1 cup

2 tablespoons butter

1/4 cup chopped onions

1 can (8 ounces) tomato sauce (I use unsalted)

1 cup ketchup

3 tablespoons Worcestershire sauce

3 tablespoons cider vinegar

1 tablespoon brown sugar

1/2 teaspoon yellow prepared mustard

1/8 teaspoon ground cinnamon

8 soft hamburger buns

Preheat oven to 350° F. Remove some, but not all, of the visible fat from the roast. Season all over with salt and pepper. Heat the oil in an ovenproof pan over medium-high heat. Add the pork and brown on all sides. Add as much water as is needed to fill the bottom of the pan by about 1/4-inch. Cover tightly and place in oven until pork is very tender, about 2 hours and 15 minutes. (The pork may be roasted 1 or 2 days ahead and kept covered in the refrigerator until needed.) Let pork rest about 15 minutes, then cut into small chunks.

Remove the fat from the pan, reserving the cooking liquid. You should have about 1/2 cup broth. Place pan over medium heat. Melt the butter, then add the onions and sauté until softened. Add the remaining ingredients except the buns. Add the pork and stir well to combine. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning. Serve hot in hamburger buns.

Note: In Pennsylvania, pork barbecue sandwiches are typically served with Pepper Cabbage, but they are equally good with Creamy Cole Slaw.

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