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Oven Barbecued Pork Sandwiches

Total Time

Prep: 10 min. + chilling Cook: 3 hours 5 min.


12 servings

Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. —Pat Lemmer, Greenville, Ohio
Oven Barbecued Pork Sandwiches Recipe photo by Taste of Home


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 large onion, chopped
  • 3/4 cup steak sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 12 sandwich buns, split


  1. In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. Reduce heat; cover and simmer until meat is just fork-tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30-60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate.
  2. In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-1/2 to 2 hours. For pulled pork, combine sauce and pork; simmer, uncovered, until heated through, about 30 minutes. Serve on buns. For sliced pork, serve sauce on the side.

Nutrition Facts

1 sandwich: 488 calories, 19g fat (5g saturated fat), 67mg cholesterol, 1380mg sodium, 50g carbohydrate (14g sugars, 2g fiber), 29g protein.

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