|Finely chopped onion||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Catsup||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Boston pork butt roast||5 Pound (1 Roast)|
|Vegetable oil||2 Tablespoon|
|Finely shredded cabbage||3 Cup (48 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green onions||2 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|White vinegar||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Celery seeds||1⁄8 Teaspoon|
|Hamburger buns||12 , split and toasted|
Saute 1 cup onion in margarine in a large saucepan until onion is tender.
Add catsup and next 5 ingredients; bring to a boil.
Reduce heat, and simmer 10 minutes.
Sprinkle roast with salt and pepper.
Cook in hot oil in a Dutch oven until browned on all sides, turning occasionally.
Return roast to pan; pour half of catsup mixture over roast.
Bring to a boil.
Cover, reduce heat, and simmer 3 hours and 45 minutes or until meat is tender, turning occasionally.
Drain and cool slightly.
Shred meat with 2 forks; return to pan.
Add remaining catsup mixture.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Combine cabbage, carrot, and green onions.
Combine mayonnaise and next 4 ingredients; add to cabbage mixture.
Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.