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HERE LITTLE PIGGY PULLED PORK SANDWICHES My husband and I attended a fund raising poker tournament and cook- off Labor Day Weekend. I was asked to be one of seven judges which was a real honor. It was difficult because there were so many great entries. This recipe took first place in the Meat Category (24 entries). 1 teaspoon dried thyme 1 teaspoon ground fennel seed 1 teaspoon ground cumin 1 teaspoon smoked paprika 3/4 teaspoon freshly ground pepper 2-1/2 pounds bone-in pork butt Olive oil Kosher salt 1 medium yellow onion halved and thinly sliced 3 medium cloves garlic peeled and smashed 1/2 cup white vinegar 1 cup beef stock Sauce: 3 tablespoons tomato paste 1/2 cup water 3 tablespoons ketchup 3 tablespoons white distilled vinegar 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 6 buns Rub thyme in between your fingers to release oils. Combine thyme, fennel seed, cumin, smoked paprika and 1/2 teaspoon of the pepper. Spread evenly over pork then cover with plastic wrap and refrigerate overnight. Preheat oven to 275. Select a lidded pan just large enough to hold the pork. With the pan over medium to medium-high heat add 1-2 tablespoons olive oil. Season pork with salt then brown all sides. Remove from pan and set aside. Discard any burned bits in the pan then add the onions, a sprinkle of salt and more oil if needed. Reduce heat to medium low and cook onions until soft and translucent. Add garlic cloves toward the end of the cooking. Add vinegar and stock to deglaze the pan. Stir in tomato paste then bring mixture to a boil. Place pork in the pan. Add water or more stock as needed to bring the liquid level to about half way up the pork. Cover pan and place in the oven. Cook 3 hours checking liquid level and turn pork every 45 minutes. To make sauce remove meat from pan and cool for at least 10 minutes before shredding. Discard garlic cloves and skim any fat from the liquid and onions in the pan. Reduce to 2 cups then stir in ketchup, vinegar, Worcestershire, remaining pepper and garlic salt. Add pulled pork back into the pan and mix with onion and sauce. Taste and adjust seasonings. Keep warm until ready to serve or cool and refrigerate. Reheat in a 325 oven or in a pan over medium-low heat stirring occasionally. Add water or broth as needed to keep moist. Serve on buns.