Barbecued Pork Sandwiches

By ezunich

Ingredients

• 1 boneless pork shoulder roast (6 lbs)
• Dash pepper
• 2 cups reduced-sodium chicken broth
• 1/2 cup sugar bowl
• 1/2 cup cider vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 celery ribs, finely chopped
• 4 tsp dried minced onion
• 4 tsp ground mustard
• 4 tsp paprika
• 30 sandwich rolls, spllt

Details

Servings 30

Preparation

Step 1

Rub roast with pepper; place in a shallow roasting pan. Bake, uncovered at 350° for 1 - 1 1/4 hours or until a meat thermometer reads 160°.
Transfer roast to a Dutch oven. In a small bowl, combine the broth, sugar, vinegar, soy sauce, celery, onion, mustard and paprika; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1- 1 1/2 hours or until meat is very tender.
Remove meat; shred with two forks. Return to the pan; heat through. Use a slotted to fill sandwich rolls.