Pork BBQ Sandwiches

By 1For_Him

Ingredients

• 1 * 1 bone-in pork shoulder roast (about 4 pounds)
• 1 * 1 cup water
• 1 * 1 teaspoon salt
• 2 * 2 cups finely chopped celery
• 1/3 * 1/3 cup steak sauce
• 1/4 * 1/4 cup packed brown sugar
• 1/4 * 1/4 cup cider vinegar
• 2 * 2 teaspoons lemon juice
• 2 * 2 teaspoons chili sauce
• 1 * 1 teaspoon ketchup
• 2 * 2 medium onions, sliced
• 2 * 2 teaspoons sugar
• 1 * 1 tablespoon olive oil
• 1 * 1 tablespoon butter
• 16 * 16 hoagie buns, split

Details

Servings 16

Preparation

Step 1

Prep: 35 min. Cook: 4-1/2 hours

In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender.

Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns. Yield: 16 servings.


Nutritional Analysis: 1 sandwich equals 422 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 660 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.

Pork BBQ Sandwiches published in Taste of Home October/November 2000, p51