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.