Ingredients
Salt and pepper
2-3 pounds trimmed boneless Boston pork butt or blade roast
2 Tablespoons vegetable oil
1 bottle Stonewall Kitchen Roasted Peach Whiskey Sauce (available at Weekends!)
Sandwich or sliders buns
Cole slaw, optional
Instructions
Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
Shred the pork, removing excess fat, and toss with sauce.
Serve warm on a sandwich bun. Top with coleslaw (optional).
Recipe derived from https://www.stonewallkitchen.com/barbecue-pulled-pork-sandwich-R100854.html