Ingredients
1 bone-in pork shoulder roast (about 4 pounds)1 cup water1 teaspoon salt2 cups finely chopped celery1/3 cup steak sauce1/4 cup packed brown sugar1/4 cup cider vinegar2 teaspoons lemon juice2 teaspoons chili sauce1 teaspoon ketchup2 medium onions, sliced2 teaspoons sugar1 tablespoon olive oil1 tablespoon butter16 hoagie buns, split
Preparation
In a Dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until the meat is very tender.
Remove meat and let stand until cool enough to handle. Discard bone; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, brown sugar, vinegar, lemon juice, chili sauce, ketchup and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a large skillet, cook onions and sugar in oil and butter over low heat for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
