Pull-Apart BBQ Pork

Roasted pork shoulder is simmered in a mixture of ketchup, mustard, Worcestershire sauce, brown sugar and vinegar, plus seasonings, then the meat is "pulled apart" and heated in the cooking sauce to serve in rolls or buns.

Ingredients:

• 1 large roasted pork picnic shoulder (roast this a day ahead)
• 1 large onion chopped (optional)
• 1 32 oz bottle ketchup
• 1/4 cup prepared mustard
• 1/4 cup Worcestershire sauce
• 1/2 cup vinegar (or more if you like more kick)
• 1 tsp sage
• 1 tsp basil
• 1 tsp paprika
• Pepper to taste
• 1 tsp garlic salt
• 1 1/2 tsp seasoned salt
• 1/2 cup packed brown sugar
• Black pepper to taste
• 1 can cola or soda (pop) of choice
• Rolls or buns

Directions:

Add the roasted pork and all other ingredients (except cola or soda) to pan. Slowly bring to boil. Reduce heat and let simmer at least 30 minutes. Add soda slowly (sauce will bubble). Let simmer another 10 minutes. Remove from heat (sauce will thicken as it cools). While sauce is cooling, remove fat and bone from picnic shoulder. Pull meat apart and place it in a large crock pot or roaster pan. Pour in the cooking sauce and stir. Simmer on low heat. Serve on hoagie rolls or bread/buns of your choice.

Number of Servings: 15-20

Notes from the Cook: I like to serve this meal in the summertime. It is a great do-ahead dish when you are having company or family over. Goes great with potato salad or chips.