| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Tasteofhome |
20 |
servings |
INGREDIENTS
| 2 |
|
Boneless pork loin roasts; |
| 2 1/2 |
|
Pounds; (2 1/2 to 3) |
| 1 |
c |
Water |
| 2 |
ts |
Salt |
| 2 |
c |
Ketchup |
| 2 |
c |
Celery; dice |
| 1/3 |
c |
Steak sauce |
| 1/4 |
c |
Brown sugar; pack |
| 1/4 |
c |
Vinegar |
| 2 |
ts |
Lemon juice |
| 20 |
|
Hamburger buns; (20 to 25) |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Place roasts in an 8-qt Dutch oven; add water and salt. Cover and
cook on medium-low heat for 2-1/2 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 1-1/2 hours. Serve on buns. Source:
Taste of Home.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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