Oven Barbecued Pork Sandwiches

Name: Oven Barbecued Pork Sandwiches
Prep time: 10 min
Cook time: 3 h 5 min
Total time: 3 h 15 min
Yield: 12 servings.
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds); 2 tablespoons vegetable oil; 1-1/2 cups water; 2 cans (14-1/2 ounces each) beef broth; 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted; 1 large onion, chopped; 3/4 cup steak sauce; 3 tablespoons Worcestershire sauce; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon hot pepper sauce; 12 sandwich buns, split

Although my cooking experience is limited, I can prepare these sandwiches successfully every time. My grandma's recipe has been in the family for years. —Pat Lemmer, Greenville, Ohio

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
2 tablespoons vegetable oil
1-1/2 cups water
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 large onion, chopped
3/4 cup steak sauce
3 tablespoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
12 sandwich buns, split

Directions

In a Dutch oven over medium heat, brown roast in oil; drain. Add enough water to come halfway up side of shoulder; bring to a boil. reduce heat; cover and simmer until meat is just fork tender if you intended to slice the pork shoulder, 2 to 2-1/2 hours. For pulled pork, continue cooking until meat starts to shred, 30 to 60 minutes more. Remove meat; discard cooking juices or save for another use. Cool meat; shred and refrigerate.
In a large saucepan over medium heat, combine the next 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-1/2 to 2 hours. For pulled pork, combine sauce and pork; simmer, uncovered, until heated through, 30 minutes. Serve on buns. For sliced pork, serve sauce on the side.