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Tuesday, September 1, 2009

Pork BBQ Sandwiches

1 bone in pork shoulder roast (about 4 lbs)
1 cup water
1 tsp salt, low sodium
2 cups finely chopped celery
1/3 cup steak sauce
¼ cup cider or white wine vinegar
¼ cup packed brown sugar
2 tsp lemon juice
2 tsp chili sauce
1 tsp ketchup
2 medium onions, sliced
2 tsp sugar
1 tbsp olive or vegetable oil
1 tbsp butter or margarine
16 hoagie buns, split

Place the pork roast, water and salt in a Dutch oven. Cover and simmer for 3 ½ to 4 hours or until the meat is very tender. Remove meat and discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender stirring occasionally. Serve pork and onions on buns.