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Shredded Pork Sandwiches

Poppa kept 2 versions of this dish.

Follow any recipe, mix and match, or use for inspiration for your own version. That's how Poppa did it.

Pork BBQ Sandwiches Shredded Pork Sandwiches

Pork BBQ Sandwiches

Pork BBQ Sandwiches

Photo: xiaoyinli (CC BY 2.0)

Pork shoulder roast simmered until tender, shredded, and cooked in a tangy sauce, then served with slowly caramelized onions on hoagie rolls.

Directions

  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 very tender. Remove meat and discard bone; shred meat with two 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 large skillet over low heat, saute onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on 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 very tender. Remove meat and discard bone; shred meat with two 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 large skillet over low heat, saute onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.

Goes well with

Shredded Pork Sandwiches

Shredded Pork Sandwiches

Photo: Merelymel13 (CC BY-SA 2.0)

Boneless pork shoulder roast slow-cooked for hours in a tangy ketchup, lemon, and Worcestershire sauce, then shredded and served on rolls.

Directions

  1. Place roast in Dutch oven. In bowl combine all ingredients, pour over roast, cover and cook over medium low heat for 4 to 6 hours till tender. Shred meat with forks. Serve on rolls.
  1. Place the roast in a Dutch oven.
  2. In a bowl, combine all the remaining ingredients (ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, ground mustard seed, salt, and pepper). Pour over the roast.
  3. Cover and cook over medium-low heat for 4 to 6 hours, until tender.
  4. Shred the meat with forks and serve on rolls.

Goes well with

https://lizotte.cool/recipe/pork-bbq-sandwiches.html

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