Serves 12.

1 onion, chopped

6 cloves garlic, peeled

1 jalapeño pepper, seeded and chopped

3/4 cup apple cider vinegar

1/2 cup ketchup

1/3 cup molasses

1/4 cup Dijon mustard

2 tsps. Worcestershire sauce

2 tsps. chili powder

2 tsps. paprika

1 tbl. salt

4 lbs. pork shoulder roast, trimmed of excess fat

1 quart water

1. In bowl of food processor, combine all ingredients except pork and water; process until smooth. Pour over pork shoulder, turning to coat on all sides. Marinate at least 3 hours or overnight.

2. In large pot, mix pork, marinade and water. Bring to simmer over low heat. Cook covered 2-1/2 to 3 hours or until pork pulls apart easily with a fork, turning meat every half hour. Remove pork from pot; shred.

3. Over high heat, reduce sauce by 2/3 or until slightly thickened. Pour over shredded pork and toss to coat.

Serve on mini sandwich rolls with fresh pickles.