Barbecue Porkies

Ingredients

• 0.5 cup firmly brown sugar packed
• 3 cups cabbage shredded finely
• 0.5 cup carrots shredded
• 2 cups catsup 
• 0.1 teaspoon celery seeds 
• 2 teaspoons chili powder 
• 0.5 cup cider vinegar 
• 0.3 teaspoon mustard dry
• 2 tablespoons green onions chopped
• 12  hamburger buns split toasted
• 3 tablespoons butter melted
• 0.3 cup mayonnaise 
• 1 tablespoon mustard prepared
• 1 cup onion finely chopped
• 0.8 teaspoon pepper 
• 5 pound boston butt pork roast 
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 2 tablespoons vegetable oil 
• 1 tablespoon vinegar white
• 3 tablespoons worcestershire sauce 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Saute 1 cup onion in margarine in a large saucepan until onion is tender.
2. Add catsup and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Sprinkle roast with salt and pepper. Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally.
4. 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.
5. Drain and cool slightly. Shred meat with 2 forks; return to pan.
6. Add remaining catsup mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
7. Combine cabbage, carrot, and green onions.
8. 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.