A delightful twist on the classic barbecue pork sandwich, perfect for any occasion.
Combine the vinegar, sugar, mustard, salt, cayenne pepper, onion, and butter in a Dutch oven.
Chop the onion finely to ensure it blends well into the sauce.
Simmer the sauce uncovered for 20 minutes to allow the flavors to meld.
Stir occasionally to prevent sticking.
Add the pork shoulder to the sauce and ensure it is well coated.
Cut the pork into manageable pieces if necessary for even cooking.
Cover and simmer the pork in the sauce for 45 minutes, turning occasionally.
Ensure the pork is tender and easily shredded.
Shred the pork using two forks and mix it back into the sauce.
Shredding the pork allows it to absorb more of the sauce.
Serve the shredded pork on fresh buns.
Toast the buns lightly for added texture and flavor.