From the kitchen of Nancy Dart
Two pork loins 2 1/2 - 3 lbs. each
(or pork shoulder)
1 cup water
2 tsp. salt
Cover and cook med/low 2 1/2 hours or until meat
is tender. Remove and shred with fork. Set aside. Skim fat
and discard keeping 1 cup liquid.
Mix 2 cups catsup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown
sugar
1/4 cup vinegar
2 tsp. lemon juice
Add above to meat, cover, cook 1 1/2 hours.
SOOOOOOOOOOOOO simple to be so good.