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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup finely chopped onion |
3 tablespoons margarine, melted |
2 cups catsup |
1/2 cup firmly packed brown sugar |
1/2 cup cider vinegar |
3 tablespoons worcestershire sauce |
1 tablespoon prepared mustard |
2 teaspoons chili powder |
1 (5-pound) boston butt pork roast |
1 teaspoon salt |
3/4 teaspoon pepper |
2 tablespoons vegetable oil |
3 cups finely shredded cabbage |
1/2 cup shredded carrot |
2 tablespoons chopped green onions |
1/3 cup mayonnaise |
1 tablespoon sugar |
1 tablespoon white vinegar |
1/4 teaspoon dry mustard |
1/8 teaspoon celery seeds |
12 hamburger buns, split and toasted |
Directions:
1. Saute 1 cup onion in margarine in a large saucepan until onion is tender. Add catsup and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.
2. Sprinkle roast with salt and pepper. Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally. Drain. Return roast to pan; pour half of catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally. Drain and cool slightly. Shred meat with 2 forks; return to pan. Add remaining catsup mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Combine cabbage, carrot, and green onions. Combine mayonnaise and next 4 ingredients; add to cabbage mixture. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.
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