Barbecued Pork Sandwiches |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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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 Ingredients:
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 to 14 sandwich buns, split |
Directions:
1. In a Dutch oven over medium heat, brown roast in oil; drain. Add water; bring to a boil. reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender. 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, for 1-1/2 to 2 hours or until thickened. Add shredded pork; simmer, uncovered, for 30 minutes or until heated through. Serve on buns.
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