5-7 lbs. pork shoulder
1 bag mire poix
(or dice 4-5 carrots, 2 celery stalks and 1 large onion)
5 c. stock (chicken, vegetable or beef)
3 Tbsp. vegetable oil
2-3 c. mustard
1 stick (1/4 lb., 8 Tbsp.) butter
3-5 cups white vinegar
Delicious on a fluffy soft bun, with a side of coleslaw and a glass of sweet tea.
Brown pork shoulder in large stock pot. After all sides are browned, add mire poix and stock. Set heat to simmer. Cook 3-4 hours, until meat is falling off the bone.
Remove meat from pot and set on cutting board or inside roasting pan to sit. While meat is resting, prepare sauce.
Melt butter over medium heat. Do not allow butter to brown. DO NOT BRING SAUCE TO BOIL. Add mustard and stir until evenly mixed. Add vinegar to taste. You will likely want the sauce to have more vinegar taste than you think as it calms once added to the meat. Heat to warm. DO NOT BOIL.
Shred pork with two forks or pull into shreds by hand. Add sauce, reserving some for dipping.
Serve hot on sandwich rolls. Optional sides/toppings include cole slaw and hot sauce.
Submitted by Leah Fox Contributed on: and modified on Wednesday February 9th, 2011