- 2 boneless pork loin roasts (3 pounds each)
- 1 cup water
- 2 teaspoons salt
- 2 cups ketchup
- 2 cups diced celery
- 1/3 cup steak sauce
- 1/4 cup packed brown sugar
- 1/4 cup white vinegar
- 2 teaspoons lemon juice
- 25 hamburger buns, split
- Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°.
- Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns. Yield: 25 servings.
Originally published as Barbecued Pork Sandwiches in Taste of Home February/March 1996, p37
Reviews for Barbecued Pork Sandwiches
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Reviewed Jun. 13, 2012
"I needed a recipe I could improvise with and this turned out perfect. I didn't have the exact cut of meat and only had a 2.5 hours to get to the table but it turned out yummy."