BARBECUED PORK SANDWICHES

2 pound boneless pork butt roast
Salt and pepper to taste
1 tablespoon canola or other cooking oil
Water, approximately 1 cup
2 tablespoons butter
1/4 cup chopped onions
1 can (8 ounces) tomato sauce (may use unsalted)
1 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon yellow prepared mustard
1/8 teaspoon ground cinnamon
8 soft hamburger buns

Preheat oven to 350 degrees F.

Remove some, but not all, of the visible fat from the roast. Season all over with salt and pepper.

Heat the oil in an ovenproof pan over medium-high heat. Add the pork and brown on all sides. Add as much water as is needed to fill the bottom of the pan by about 1/4-inch.

Cover tightly and place in oven until pork is very tender, about 2 hours and 15 minutes. (The pork may be roasted 1 or 2 days ahead and kept covered in the refrigerator until needed.)

Let pork rest about 15 minutes, then cut into small chunks. Remove the fat from the pan, reserving the cooking liquid. You should have about 1/2 cup broth.

Place pan over medium heat. Melt the butter, then add the onions and saute until softened. Add the remaining ingredients except the buns. Add the pork and stir well to combine. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.

Serve hot in hamburger buns.