4 lb. pork shoulder
1 c. water
1 tsp. salt
2 c. chopped celery
1/3 c. steak sauce
1/4 c. vinegar
1/4 c. packed brown sugar
2 tsp. lemon juice
2 tsp. chili sauce
1 tsp. catsup
2 onions, sliced
2 tsp. sugar
1 tbsp. vegetable oil
1 tbsp. butter
16 hoagie buns

Place pork roast, water and salt in a Dutch oven. Cover and simmer for 3 1/2 to 4 hours or until meat is tender. Remove meat and shred with 2 forks. Skim fat from pan juices. Stir in celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer 1 hour. In a skillet over low heat, sauté onions and sugar in oil and butter for 20 to 30 minutes or until golden brown, stirring occasionally. Serve pork and onions on bun. A good side is Crumb Coated Potatoes recipe in this book.