This is a great, simple way to use up any leftover roasted pork. Pork shoulder and fresh ham (i.e., not smoked) are the best choices, but you can also make roast pork loin work, if necessary.  You will need about a pound to a pound and a half of roasted pork. Pork Barbecue makes a wonderful luncheon or light dinner dish.

The sauce is very forgiving, so you can add or subtract any of the ingredients I mention, as well as alter the amounts to serve your taste. If you like a smokier flavor, you could also add some bottled smoked barbecue sauce.

Chop the onions and lightly sauté in the olive oil until softened.

Sauté the onions.

Add the tomato sauce and the ketchup.

Add the tomato sauce and ketchup.

Here are some of the ingredients I use.

Ingredients.

Besides those pictured above, I use the following ingredients in the sauce: dry mustard, sugar, smoked paprika (strictly optional), thyme, beef stock, and white or apple cider vinegar, and black pepper. I was fortunate in having leftover juices from roasting a large fresh ham, so I substituted that for the beef stock.

Stir in all the other ingredients. Taste the sauce to determine your desired level of sweetness and amount of pepper. Adjust the amount of beef stock to get the thickness you like. Simmer for 1⁄2 hour.

While the sauce is simmering. Shred the pork.

Shred the pork.

Add the pork to the sauce.

Add the pork to the sauce.

Heat the mixture just until the meat is hot.

Stir in the pork.

Do not overcook, or you’ll get a very stale taste. Serve the Pork Barbecue on toasted buns with French fries or potato chips, and dill pickle slices.

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