Barbecue Pork Sandwiches

• 4 pounds boneless pork shoulder roast
• 1 medium (1 cup) onion, chopped
• 1 tablespoon finely chopped fresh garlic
• 1 cup water
• 1/2 cup Land O Lakes Butter
• 3 cups ketchup
• 2 tablespoons chili powder
• 2 teaspoons firmly packed brown sugar
• 1/2 teaspoon coarse ground pepper
• 2 tablespoons country-style Dijon mustard
• 1/3 cup Worcestershire sauce
• 1/4 cup cider vinegar
• 18 hamburger buns

1. Heat oven to 325F.
2. Place pork roast in roasting pan.
3. Sprinkle with onion and garlic; add water.
4. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork.
5. Remove from pan.
6. Shred roast into small pieces with forks; discard fat.
7. Keep warm.
8. Combine all sauce ingredients in 4-quart saucepan.
9. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil.
10. Reduce heat to low; cook 10 minutes.
11. Stir in shredded pork.
12. Continue cooking 8-10 minutes or until heated through.
13. Serve pork mixture on hamburger buns.

pork shoulder roast, onion, fresh garlic, water, butter, ketchup, chili powder, brown sugar, coarse ground pepper, countrystyle, worcestershire sauce, cider vinegar, buns

Taken from www.landolakes.com/recipe/2357/barbecue-pork-sandwiches (may not work)