Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 tablespoon cider vinegar1 cup ketchup1 cup barbecue sauce1/2 cup maple syrup2 tablespoons Dijon mustard1 teaspoon liquid smoke, optional 1/2 teaspoon pepper1/4 teaspoon salt10 hamburger buns, split
Preparation
Preheat oven to 350°. Place pork in a large roasting pan; brush with vinegar. Add 1/2 in. water to pan. Cover and bake until tender, 2-1/2 to 3 hours. Remove roast; when cool enough to handle, shred meat with 2 forks.
In a large saucepan, combine ketchup, barbecue sauce, syrup, mustard, liquid smoke if desired, pepper and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Add pork; heat through. Serve on buns.
