Zippy pork barbecue sandwiches

8 Servings

Ingredients

Quantity Ingredient
2½ pounds Pork sirloin roast
5 cups Water
1½ cup Onion, chopped
1 cup Celery, chopped
2 teaspoons Brown sugar
14 ounces Ketchup, bottle (1 1/3 cups)
1 teaspoon Worcestershire sauce
1 teaspoon Vinegar
1 teaspoon Mustard, prepared
⅛ teaspoon Pepper
Buns

Directions

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 1¾ to 2 ¼ hours or

till meat is very tender. Remove heat from broth, reserving ½ 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.

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