Shredded Pork Sandwiches Recipe

4.5 3 5
Shredded Pork Sandwiches Recipe
Shredded Pork Sandwiches Recipe photo by Taste of Home
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Shredded Pork Sandwiches Recipe

Read Reviews
4.5 3 5
Publisher Photo
I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1-1/4 cups ketchup
  • 1/2 cup water
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup lemon juice
  • 3 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 to 14 hamburger buns, split

Directions

Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns. Yield: 12-14 servings.
Originally published as Shredded Pork Sandwiches in Country Extra July 1997, p51

Nutritional Facts

1 each: 382 calories, 14g fat (4g saturated fat), 111mg cholesterol, 757mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 35g protein.

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1-1/4 cups ketchup
  • 1/2 cup water
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup lemon juice
  • 3 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 to 14 hamburger buns, split
  1. Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
  2. Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns. Yield: 12-14 servings.
Originally published as Shredded Pork Sandwiches in Country Extra July 1997, p51

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ksabey User ID: 6548973 202275
Reviewed Sep. 8, 2012

"Very easy&tastey, not too sweet"

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mdolan User ID: 1969721 46915
Reviewed May. 9, 2011

"Very Very Good!"

MY REVIEW
HMRintelman User ID: 3601621 49574
Reviewed May. 5, 2011

"This was a bit blah. It was a nice start but I had to add more flavor."

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