This recipe harkens back to the close to 100 community cookbooks I have collected over the years. Women's groups, Junior Leagues, churches, schools-- anytime I find a spiral bound community cookbook I buy it. One universal truth is that about 75% of all recipes in any single community cookbook contains at least one can of soup (cream of chicken, cream of mushroom, cream of celery... cream of something).
So, this recipe is less about cooking and more about assembling. And my Slow Food friends would not like it one bit, but my friends with kids will love it; it's easy, quick to throw together, kids love it and adults will like it.
Add some red pepper flakes in for heat, if you like.
It's not haute cuisine, but it sure tastes pretty good.
1 cup ketchup
1 cup chicken stock
1 teaspoon smoked paprika (or 1/2 teaspoon liquid smoke)
1 teaspoon BBQ seasoning (like McCormick)
1 small onion, chopped
2 fat cloves garlic, halved
Couple dashes of Worcestershire sauce
2 and 1/2 pounds lean, cheap pork, cut into large chunks
1) Mix everything except the pork up in a bowl. Pour into a large pot and settle the pork in there. Cover, bring to a very gentle simmer and cook on low, with just a few bubbles hitting the surface, for hours (at least 3). Can be done in a very low oven or the Crockpot all day on high.
2) When the pork is fork-tender, shred it.
Serve on soft white buns with loads of coleslaw ON the sandwich. Spoon lots of the cooking liquid over top of the pork.