Ann Flints Pork BBQ Sandwiches

One 5-6 pound bone-in pork shoulder

For Barbecue sauce:
2 medium size onions, chopped coarse (1 1/2 cups)
1/4 cup butter
1 teaspoon minced garlic
1 cup cider vinegar
1/2 cup packed light brown sugar
1/2 cup tomato catsup
1 tablespoon fresh lemon juice
1 tablespoon dry mustard
2 turkish bay leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
dash hot pepper sauce
Sandwich buns

1. Place meat and about a cup of water in a large roasting pan with cover or I like to use a large enameled cast iron dutch oven. Pan should be just large enough to hold meat. Cover and place in a 325 degree oven for about 4 hours, or until the meat pulls away from the bone and is falling apart tender. Check occasionally and add a little water if needed.

2. When meat is tender, remove from pan, cool slightly, shred and chop the meat into bite size pieces, removing all fat, gristle and bone. You should have about 5 cups.

3. To make sauce: Cook chopped onions for about 10 minutes in butter in a large sauce pan. Do not let onions brown. Add garlic last minute or so. Add remaining ingredients and stir until well blended. Bring to a boil over medium heat and simmer uncovered, stirring occasionally, for 30 minutes or until slightly thickened. Remove bay leaves. Add 5 cups meat and heat through.