1 4-pound pork
roast
1 cup water
1 teaspoon salt
2 cups celery,
chopped
½ cup steak sauce
¼ cup apple cider
vinegar
¼ cup dark brown
sugar
1 tablespoon
lemon juice
¼ cup ketchup
12 hoagie buns, split
Place pork, water and salt in a large Dutch oven. Cover
and simmer for 3 ½ -4 hours. Remove meat
from Dutch oven, shred and set aside.
Skim fat from juice and stir in celery, steak sauce, vinegar, brown
sugar, lemon juice, and ketchup. Add shredded pork! Cover and simmer for at least 1 hour. Serve on hoagie buns and top with
caramelized onions. Yield: 10-12 servings.
4 pounds sweet
yellow onions, thinly sliced
¼
cup olive oil
Salt and fresh
ground pepper
Heat oil in a large heavy skillet over
medium heat. Add the onion
and stir to coat with the oil. Reduce
the heat to medium-low. Cover and cook
stirring occasionally until the onions are soft and have begun to color. Remove the cover and sprinkle with salt and
pepper to taste. Increase the heat to
medium and cook uncovered stirring frequently until onions are deep golden and
caramelized.