Zippy pork barbecue sandwiches
Yield: 8 Servings
Ingredients:
- 2 1/2 lb Pork sirloin roast
- 5 c Water
- 1 1/2 c Onion chopped
- 1 c Celery chopped
- 2 ts Brown sugar
- 14 oz Ketchup bottle (1 1/3 cups)
- 1 ts Worcestershire sauce
- 1 ts Vinegar
- 1 ts Mustard prepared
- 1/8 ts Pepper
Instructions:
Buns Dolores L. Baird of Kankakee Illinois savors her outdoor eating adventures at Kankakee River State Park. Her tender pork sandwiches always go along. She and her family hike beside the river and Rock Creek Canyon then stroll through the tiny pioneer cemetery. 1. In a large saucepan or Dutch oven combine meat and water. Bring to boiling. Reduce heat and simmer covered for 1 3/4 to 2 1/4 hours or till meat is very tender. Remove heat from broth reserving 1/2 cup broth. 2. Return broth to saucepan or Dutch oven and add onion and celery. Cook covered for about 10 minutes or till vegetables are very tender. Stir in brown sugar ketchup Worcestershire sauce vinegar mustard and pepper. 3. Remove the meat from the bones and discard the fat and bones. Chop or shred the remaining meat. 4. Add meat to mixture in saucepan or Dutch oven. Bring to boiling. Reduce heat and simmer uncovered for about 10 minutes or till mixture is the desired consistency. Serve on buns. Picnic Hint: Transport the pork sandwich filling in a baking dish wrapped in towels. Or place in an insulated vacuum bottle to keep it warm.
