Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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