1 med. onion, diced
2 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. brown sugar
4 tbsp. lemon juice
Dash of pepper
1/2 c. chili sauce
1/2 c. catsup
2 tsp. fresh parsley, chopped
1/2 tsp. dry mustard
1/2 c. water
3 tbsp. Worcestershire sauce
1 (3 to 4 lb.) pork roast

Simmer roast in small amount of water with cover on until tender, 30 minutes per pound approximately. Cool roast, then refrigerate overnight to make for easy removal of all fat and bones. Shred the roast as fine as possible.

To make sauce, melt butter and slowly cook onions for a short time. Add all the rest of the sauce ingredients. Simmer over very low flame and for 20 minutes, stirring every 10 minutes. Add the shredded meat and stir well, then simmer for about 15 minutes over low heat. Serve over soft sandwich rolls. Makes about 8 to 10 medium sandwiches.

May be made in advance and frozen.