Name: Doumar's Barbecue Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 12 to 15 servings
Ingredients: 1 small bone-in Boston butt (5 to 7 pounds is ideal); 10 ounces apple cider vinegar; 1 ounce salt; 1 ounce brown sugar; 1/2 ounce ground red pepper; 1/2 ounce tomato puree; 1/2 ounce mustard; Rolls, for serving; Serving suggestion: slaw

Directions

Preheat the oven to 400 degrees F.
Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes.
Debone, then shred or chop.
Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl.
Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water.
Add to rolls for sandwiches. Garnish with slaw if desired.