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Pork BBQ Sandwiches Recipe

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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
TOTAL TIME: Prep: 35 min. Cook: 4-1/2 hours
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Cook: 4-1/2 hours
MAKES: 16 servings


  • 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

Nutritional Facts

1 sandwich equals 422 calories, 16 g fat (6 g saturated fat), 59 mg cholesterol, 660 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g protein.


  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.
Originally published as Pork BBQ Sandwiches in Taste of Home October/November 2000, p51

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Reviewed Dec. 6, 2013

"I just made this for a dinner party, Everyone loved it. This was a wonderful recipe and the sandwiches turned out so good. I am definitely using this recipe again."

Reviewed Dec. 16, 2010

"5 stars, without a DOUBT! This was so easy to make and the results were INCREDIBLE! Yummy on crusty kaiser rolls with some of the au jus poured on top. With the leftovers, one night, I made some garlic bread with mozzarella and the kids made sandwiches "with a twist"...the garlic and cheese were a nice change up for leftovers. You've GOTTA try this!"

Reviewed Jun. 13, 2010

"I recently made this recipe for family and everyone absolutely loved it. Could almost double the onions!"

Reviewed Dec. 22, 2009

"Best pulled pork I have ever had. Don't skip the caramelized onions as a topper. The onions make it! This recipe will not disappoint anyone with a taste bud in their mouth!!"

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