18 pounds pork shoulder butt
8 cups barbecue sauce
4 cups chicken stock
1/3 cup Kikkoman Sriracha Hot Chili Sauce
24 soft rolls, split
12 cups Sweet and Hot Slaw
Vegetable oil, as needed, for browning
Great in a sandwich or wrap, or served as an entrée with cornbread and slaw. Season pork liberally with salt and pepper and brown on all sides in oil. Pour barbecue sauce, stock and sriracha over pork; cover and bring to simmer. Braise pork, turning occasionally in sauce, about 3 hours or until tender and almost falling apart. Cool in sauce. Remove pork from sauce and pull apart into large shreds, discarding fat. Heat 1 cup pork per serving in 1/3 cup sauce. Pile on 1 roll and serve with 1/2 cup Sweet and Hot Slaw.