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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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. Yield: 16 servings.
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