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Barbecued Pork Sandwiches

By: Pat Lemmer

"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"

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
3 Hrs 5 Min

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (3 pound) pork shoulder roast
2 tablespoons vegetable oil
1 1/2 cups water
2 (14.5 ounce) cans beef broth
2 (10.75 ounce) cans 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 water; bring to a boil. reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender. 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, for 1-1/2 to 2 hours or until thickened. Add shredded pork; simmer, uncovered, for 30 minutes or until heated through. Serve on buns.