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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Barbeque Sandwiches Recipe

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This recipe for Barbeque Sandwiches is from The Schneider Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork roast (boneless is best)

Sauce:
chunk of butter (about 3 T)
1 cup diced celery
1 green pepper, diced
1 medium sized onion minced
2 T vinegar
1/2 lemon, juiced
1/2 cup brown sugar
1 cup ketchup
1 cup water
2 tsp salt
1 tsp Tabasco sauce
Directions:
Directions:
Put the meat in a large kettle. Cover with water. Add T salt. put lid on kettle. Cook on medium heat until well done for 2-3 hours. When meat is cooked, lift meat out of liquid and place on plate or in bowl. Set aside. Discard the liquid. I wash out the kettle and use the same kettle to make the sauce.

Now you are ready to make the sauce! In the kettle, melt the butter on low heat. Add minced onion and toss around until soft. then add the vinegar, brown sugar, lemon juice, ketchup, and water. Stir and cook on medium heat for a minute or two. Add celery, green pepper, salt, and Tabasco. Cover kettle with lid and simmer for 1 hour. Add a little water if necessary.

Go back to the meat. Remove the fat, etc. Cut up in rather fine or small pieces. Set aside. This is kind of a job - it takes time!

When sauce is cooked, turn off heat. In order to have enough sauce for the amount of meat you have add ketchup. I always end up using A LOT of ketchup.

Add meat to sauce! When it is all together, gently stir with a large spoon over low heat for just a few minutes. The meat kind of shreds a bit and that is what you want.

Important: You don't want to cook the barbeque anymore. Just warm it. You want it moist.
Personal Notes:
Personal Notes:
The ingredients are most important. The amounts are approximate.

I find it so much easier to cook the meat one time and the sauce later on.

Serve warm on buns for sandwiches. I Like Pepperidge Farm buns because they are more firm to hold the barbeque.

 

 

 

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