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Pork BBQ Sandwiches Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 each: 422 calories, 16g fat (6g saturated fat), 59mg cholesterol, 660mg sodium, 43g carbohydrate (12g sugars, 2g fiber), 26g protein .

Reviews for Pork BBQ Sandwiches

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oliveyle69 28715
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."

banslug001 28714
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!"

Moosiemom 42144
Reviewed Jun. 13, 2010

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

jeanie22 42141
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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Wine Pairings

Blush Wine

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