PORK BBQ SANDWICHES

Served in the 1800s at the Sherwood Inn in Shaneateles, New York, and they are still on the menu today. The Sherwood Inn was originally a stagecoach stop for travelers. It now features casual and fine dining plus guest rooms. The operations director Linda Hartnett shared this requested recipe.
PORK BBQ SANDWICHES
1 bone-in pork shoulder roast (about 4 pounds) I use Boston Butt
1 cup water
1 teaspoon salt
2 cups finely chopped celery
1/3 cup steak sauce
1/4 cup cider or white wine vinegar
1/4 cup packed brown sugar
2 teaspoons lemon juice
2 teaspoon chili sauce
1 teaspoon ketchup
2 medium onions, sliced
2 teaspoon sugar
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
16 hoagie buns, split
Place the pork roast, water and salt in a Dutch over. Cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. Remove meat and discard bone, fat; shred the meat with two forks. Skim fat from pan juices. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.
Yield: 16 servings.