Barbecued Pork Sandwiches
I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!
Yield
10 servingsPrep
15 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 |
pork loin roast
boneless |
* | |
1 | cup |
water
|
|
2 | teaspoons |
salt
|
|
2 | cups |
ketchup
|
|
2 | cups |
celery
diced |
|
⅓ | cup |
steak sauce
|
* |
¼ | cup |
brown sugar
packed |
* |
¼ | cup |
vinegar
|
|
2 | teaspoons |
lemon juice
|
|
20 |
buns
(20 to 25) |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
pork loin roast
boneless |
* |
237 | ml |
water
|
|
1E+1 | ml |
salt
|
|
473 | ml |
ketchup
|
|
473 | ml |
celery
diced |
|
79 | ml |
steak sauce
|
* |
59 | ml |
brown sugar
packed |
* |
59 | ml |
vinegar
|
|
1E+1 | ml |
lemon juice
|
|
2E+1 | each |
buns
(20 to 25) |
* |
Directions
Place roasts in an 8 inch Dutch oven; add water and salt. Cover and cook on medium-low heat for 2½ hours or until meat is tender.
Remove roasts and shred with a fork; set aside. Skim fat from cooking liquid and discard.
Drain all but 1 cup cooking liquid. Add meat, ketchup, celery, steak sauce, sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1½ hours.
Serve on buns.