Barbecued Pork Sandwiches
pork loin roast
(20 to 25)
Place roasts in an 8 inch Dutch oven; add water and salt. Cover and cook on medium-low heat for 2½ hours or until meat is tender.
Remove roasts and shred with a fork; set aside. Skim fat from cooking liquid and discard.
Drain all but 1 cup cooking liquid. Add meat, ketchup, celery, steak sauce, sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1½ hours.
Serve on buns.