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Pork BBQ Sandwiches

Total Time

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

Makes

16 servings

Pork BBQ is a favorite in this region, and our chef developed this tasty version. The meat is very tender, and caramelized onions add a touch of sweetness.—Julie Fella, Skaneateles, New York

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 422 calories, 16g fat (6g saturated fat), 59mg cholesterol, 660mg sodium, 43g carbohydrate (12g sugars, 2g fiber), 26g protein.

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