Barbecue Pork Sandwiches

Jan Wolsey

1 can chicken stock
3 lbs boneless pork or beef roast
Salt and pepper
¾ cup apple juice (or 1 bottle baby juice)
1 ½ cups catsup
3 Tbsp vinegar
4 Tbsp brown sugar
1 tsp ground mustard
½ tsp salt
½ tsp celery salt
1 tsp paprika
½ cup original barbecue sauce
½ of an onion chopped small


Salt and pepper the roast and put it in a crockpot on high. Add one can of chicken stock. Let it cook 3 to 4 hours. When it is done enough to pull apart, take out and let it cool. Use two forks to shred or by hand. You can save (refrigerate) the liquid that is left from the roast. You can make gravy out of it or use for soup stock.

Add remaining ingredients in a sauce pan. Cook on low heat with the lid on. Simmer for about an hour. Put the meat back into the crockpot. Add the sauce. Put on low for about an hour and a half. Serve on buns.