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Barbecued Pork Sandwiches

SUBMITTED 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"
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PREP TIME  10 Min
COOK TIME  3 Hrs 5 Min
READY IN  3 Hrs 15 Min

SERVINGS

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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

  1. 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.
  2. 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.
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