• Heat oil in a medium saucepot over medium heat.
• Add the onions and saute until soft, about 4 minutes.
• Add the garlic and cook another minute.
• Add remaining ingredients and stir.
• Bring to a simmer and continue simmering until the sauce is thick, 15-20 minutes.
• I prefer the sauce to be chunky, so I used the sauce as it was at this point. If you want a less chunky version, blend the sauce using an immersion blender or transfer (after cooling) to a blender to puree.

For the sandwiches

• Preheat a large skillet or Griddler to medium-high heat.
• Form the pork into thin rectangular patties that are the size of the buns. Season with salt.
• Cook 3-5 minutes on one side then flip and cook until pork reaches 165 F.
• Brush pork with sauce and flip. Brush other side with sauce. Cook another 2-3 minutes or until the sauce sets up.
• Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown.
• Serve pork patties on rolls topped with dill pickle slices and onion, if using.