Pork Barbecue Sandwich

• 4 lb. pork shoulder
• 1 c. water
• 1 tsp. salt
• 2 c. chopped celery
• 1/3 c. steak sauce
• 1/4 c. vinegar
• 1/4 c. packed brown sugar
• 2 tsp. lemon juice
• 2 tsp. chili sauce
• 1 tsp. catsup
• 2 onions, sliced
• 2 tsp. sugar
• 1 Tbsp. vegetable oil
• 1 Tbsp. butter
• 16 hoagie buns

1. Place pork roast, water and salt in a Dutch oven. Cover and simmer for 3 1/2 to 4 hours or until meat is tender. Remove meat and shred with 2 forks. Skim fat from pan juices. Stir in celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer 1 hour. In a skillet over low heat, saute onions and sugar in oil and butter for 20 to 30 minutes or until golden brown, stirring occasionally. Serve pork and onions on bun. A good side is Crumb Coated Potatoes recipe in this book.

pork shoulder, water, salt, celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, catsup, onions, sugar, vegetable oil, butter, buns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24776 (may not work)