Pork And Corn Barbecue

• 1 boneless pork shoulder butt roast (4 pounds)
• 1 tablespoon canola oil
• 3 medium onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/3 cup water
• 1/4 cup cider vinegar
• 2 cups barbecue sauce
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 16 hard rolls, split

1. In a Dutch oven, brown roast in oil on all sides; remove. Keep warm and set aside. Saute onions in drippings until tender. Add garlic; cook 1 minute longer.
2. Return roast to Dutch oven. Add the salt, cumin, oregano, water and vinegar. Cover and bake at 350u0b0 for 2-1/2 to 3 hours or a thermometer reaches 160u0b0.
3. Remove meat and shred with two forks; set aside. Skim off excess fat from pan juices. Stir in the barbecue sauce, corn and reserved pork; heat through. Serve on rolls.

pork shoulder butt roast, canola oil, onions, garlic, salt, ground cumin, oregano, water, cider vinegar, barbecue sauce, whole kernel corn, hard rolls

Taken from www.tasteofhome.com/recipes/pork-and-corn-barbecue/ (may not work)