"This is a recipe that was very popular at a restaurant that my parents and their friends frequented in the 40's!! They all raved about it b/c it was not in a "red bbq sauce". Sweet, warm pickle relish is the "key" to this recipe."
Sorry that I cant give exact amounts, but it depends on size of pork -- this is an OLD recipe, and a matter of personal taste. Boil pork, onions and salt and pepper in water to cover pork. When pork is done, SHRED and cut into small pieces and add broth to keep it very moist
Serve on warm buns and top w/ warmed pickle relish.