Pulled Pork Sandwiches from The Weeknight Cook by Brigit Binns

Ingredients

• Light molasses, ¼ cup (2½ oz/75 g)
• Brown sugar, ⅓ cup (2½ oz/75 g) firmly packed
• Soft sandwich rolls, split and toasted
• Salt and freshly ground pepper
• Dry mustard, 1 teaspoon
• Red pepper flakes, 2 teaspoons
• Worcestershire sauce, 1 tablespoon
• Yellow onion, 1, finely chopped
• Canola or peanut oil, 3 tablespoons
• Cider vinegar, ¾ cup (6 fl oz/180 ml)
• Ketchup, ¾ cup (6 fl oz/185 ml)
• Boneless pork shoulder, 4 lb (2 kg), cut into 3 equal pieces