Dutch Oven Barbecued Pork Sandwiches

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 2 tablespoons vegetable oil
• 1-1/2 cups water
• 2 cans (14-1/2 ounces each) beef broth
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1 large onion, chopped
• 3/4 cup steak sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 12 sandwich buns, split

1. In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. reduce heat; cover and simmer until meat is just fork tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30 to 60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate.
2. In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. For pulled pork, combine sauce and pork; simmer, uncovered, for 30 minutes or until heated through. Serve on buns. For sliced pork, serve sauce on the side.

pork shoulder butt roast, vegetable oil, water, beef broth, tomato soup, onion, steak sauce, worcestershire sauce, sugar, cider vinegar, salt, pepper, hot pepper, buns

Taken from www.tasteofhome.com/recipes/dutch-oven-barbecued-pork-sandwiches/ (may not work)