Barbecue Porkies

• 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

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.

onion, margarine, catsup, brown sugar, cider vinegar, worcestershire sauce, mustard, chili powder, pork roast, salt, pepper, vegetable oil, cabbage, shredded carrot, green onions, mayonnaise, sugar, white vinegar, dry mustard, celery seeds, buns

Taken from www.myrecipes.com/recipe/barbecue-porkies (may not work)