Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

When having a crowd over, you can also serve the barbeque on Italian rolls for a great tasting sandwich.

Ingredients Nutrition

Directions

  1. In a dutch oven, bring the pork roast, water and salt to a boil. Reduce heat; cover and simmer for 3 1/3- 4 hours or until the meat is very tender.
  2. Remove meat and let stand until cool enough to handle. Discard bone; shred meat with two forks. Skim fat from pan juices.
  3. Stir in steak sauce, brown sugar, lemon juice, chili sauce, ketchup, and shredded pork. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  4. In a large skillet cook onions and sugar in oil and butter over low heat for 20 to 30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.

Reviews

(1)
Most Helpful

We love this recipe but use a slightly different version from the 1999 TOH. Our version includes 2 cups of sliced celery and 1/4 cup cider vinegar added to the sauce. You HAVE to prepare the onions - they are what truly makes this recipe. Everyone I serve this to wants the recipe. Thanks for posting!

Tamaretta January 12, 2009

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