Barbecued Pork Sandwiches
Slow-cooked pork shoulder smothered in tangy barbecue sauce and served on a bun. A backyard favorite perfect for picnics or game day.
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.
