| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Picnic, Main dish | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Pork sirloin roast |
| 5 | c | Water |
| 1 1/2 | c | Onion, chopped |
| 1 | c | Celery, chopped |
| 2 | ts | Brown sugar |
| 14 | oz | Ketchup, bottle (1 1/3 cups) |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Vinegar |
| 1 | ts | Mustard, prepared |
| 1/8 | ts | Pepper |
| Buns |
INSTRUCTIONS
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 1 3/4 to 2 1/4 hours or till meat is very tender. Remove heat from broth, reserving 1/2 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. Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Apr 20, 1998
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