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1
Preheat the oven to 300 degrees F. In large bowl, mix together the pork butt and sauce.
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2
Transfer the pork mixture to an 8- by 8- by 2 -inch pan.
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3
Cover tightly with foil and bake until very hot, about 1 hour.
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4
Divide the mixture on the hamburger buns and serve immediately.
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5
Preheat the oven to 275 degrees F.
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6
In a food processor, combine the peppercorns, garlic, and cloves and puree.
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7
While the motor is running, drizzle in the oil until a paste is formed.
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8
Using a rubber spatula, scrap the garlic paste into a small bowl.
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9
Place the pork butt on a work surface and season all over generously with salt.
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10
Rub all over with the garlic paste.
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11
Place in an oven-safe roasting bag and close with a twist tie.
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12
Place in a large roasting pan, and cook until tender, about 5 hours.
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13
Remove roast from the oven.
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14
Slip the oven-roasting bag off the meat and discard.
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15
Transfer the cooking liquid to a medium saucepan.
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16
Skim the fat from the cooking liquid with a ladle or de-greaser.
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17
Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
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18
Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven.
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19
Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes.
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20
If there is any cooking liquid left, pour it over the pork.
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21
Remove pork from the oven and let it rest at room temperature for 10 minutes.
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22
With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt.
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23
Either carve the pork into thin slices, or, using 2 forks, pull into small pieces.
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24
Serve with the vinegar sauce on the side.
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25
Heat the oil in a medium saucepan over medium-high heat.
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26
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
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27
Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds.
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28
Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
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29
Add the tomatoes, vinegar, sugar, and salt and bring to a boil.
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30
Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes.
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31
Season with pepper to taste.
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32
Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
