Ingredients
- 20 hamburger buns
- 2 pork loin roasts (boneless)
- 475 ml ketchup
- 240 ml water
- 200 gr celery dice
- 80 ml steak sauce
- 60 ml vinegar
- 55 gr brown sugar pack
- 10 ml lemon juice
- 6 gr salt
Place roasts in an 8 litre Dutch oven; add water and salt. Cover and cook on medium-low heat for 2- half 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- half hours. Serve on buns.
