DOUMAR'S BARBECUE SANDWICH

Doumar's Barbecue Sandwich image

Provided by Food Network

Time 2h30m

Yield 12 to 15 servings

Number Of Ingredients 9

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

Steps:

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.