Barbecued Pork Sandwich

This recipe is from a cookbook I got at a yard sale last summer. It has a few good recipes in it. I can see though why someone would put it in a yard sale. But it was only $2, and I love love love getting a new cookbook and looking through it with a pen and dog earing pages I want to try and stuff like that. So I only have a few marked in this one, because it is a different style of cooking than what I am accustomed to. Oh, maybe you would like the name of the cookbook, ha ha. It is Farmhouse Cookbook, by Susan Hermann Loomis. This was actually an interesting book to read too, because this lady spent 2 years traveling around America and staying at various farms and learning how each cook made her/his signature dish. So it was fun to read and I found a few things to try as well. This recipe is from a farmer's wife in Iowa. The author suggests having this with a good amber beer, like Anchor Stream. I guess I won't though. We'll have chocolate milk (or strawberry milk) like we do every night. Actually Sam likes white milk, because he reads labels now and knows it's healthier without flavor. So smart. Anyway here's the recipe.

Barbecued Pork Sandwich
6 pounds pork shoulder or butt, bone-in, trimmed of fat and skin
3 cloves garlic, peeled and minced
1 1/2 cups tomato juice
1 can (28 oz) plum tomatoes, undrained (I didn't see plum tomatoes at the Wal-mart, I just bought diced...you end up breaking them up later anyway so it's probably the same thing)
1 bay leaf
1/2 cup white vinegar
1/4 cup lemon juice
1 medium onion, peeled and minced
2 tbsp brown sugar
6 tbsp worcestershire sauce
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 heaping tsp ground cinnamon (why don't they just say 3/4 tsp?)

Rub the pork all over with minced garlic. Place in large heavy stockpot, and add tomato juice, tomatoes and their liquid, bay leaf, and 1/4 cup of the vinegar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and break up the tomatoes with a wooden spoon. Cover and cook, turning the meat occasionally, until it is very tender and beginning to fall apart, about 3 hours. Add remaining 1/4 cup vinegar and all remaining ingredients to pork, stirring them into the juices. Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another 3 hours. Stir and turn pork every hour so it cooks evenly in the juices and doesn't stick to the bottom of the pan. Remove and discard bone when the meat easily falls off it. Stir frequently during the last 30 minutes to break up any large pieces and to prevent sticking (also you should remove the bay leaf even though it doesn't say to here). Serve immediately with sandwich rolls or thick bread; or refrigerate overnight, remove any excess fat, reheat, and serve.

This made the kitchen smell so good! Of course it's not every day that I could be home for the 7 hours that this takes to make, but it just happened to work out today. We all really liked this (oops except not Nathan). It was very yummy and moist. It also made a TON. We ate a bunch of it for supper, put a whole lot of it into Tupperware for a meal I'm giving to someone, and then still have enough left for what I estimate would be about 5-6 servings. So very prolific recipe. Good for a potluck or something, or good if you are making a meal for a family too. And, pork shoulder was twice as expensive as pork butt. 6 lb roast cost $6.60, whereas the shoulder cost something like $11. We had this with french fries and it was a very good meal.