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Pork BBQ Sandwiches

 Pork BBQ Sandwiches
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
16 ServingsPrep: 35 min. Cook: 4-1/2 hours


  • 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


  • 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.
  • 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.
  • In a large skillet, cook onions and sugar in oil and butter over low

2 of 2

Pork BBQ Sandwiches (continued)

Directions (continued)

  • heat for 20-30 minutes or until golden brown and tender, stirring
  • occasionally. Serve pork and onions on buns. Yield: 16 servings.
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.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.