Special Pork Barbecue with Onion Sandwich Rolls

I received Gooseberry Patch's Homemade Christmas Cookbook two Christmas's ago from Rich's aunt and have enjoyed the Special Pork Barbecue recipe from it several times since.  It's something Rich and I look forward to savoring each time I make it!

Special Pork Barbecue
2 to 3 lb pork roast
2 t oil
2 to 3 cups water
1 c. onion, diced
1 c. celery, diced
2 T. vinegar
1 T. lemon juice
2 T. brown sugar, packed
1 t. salt
1 T Worcestershire sauce
1 c. catsup

In Dutch oven over medium-high heat, brown pork in one teaspoon oil.  Add enough water to cover roast.  Reduce heat to medium-low.  Simmer until roast is tender and falls apart easily, about 2 to 3 hours.  Or, place roast in a slow cooker with 2 cups of water; cover and cook on low setting for 8 to 10 hours, until tender.  Drain, reserving one cup cooking liquid.  Shred roast with 2 forks and set aside.  In a large saucepan, saute onion and celery in remaining oil.  Add reserved cooking liquid and remaining ingredients.  Cook over low heat until hot and bubbly.  Add shredded pork to saucepan and heat through.  Serve on hearty rolls.  Serves 6.

We always hit up a local grocer's truck-load meat sale and buy our pork roasts, which are much larger, so I usually double the recipe...and I also double the rolls. We get closer to 24 servings with the size the rolls are and it lasts us a few days, at least, in leftovers!  Which I love, of course, because it gives me a break from cooking! ;-)

Onion Sandwich Rolls
1 envelope onion soup mix
1/2 c. boiling water
1 T butter
3-1/2 to 4 c. all-purpose flour, divided
2 packages quick rise yeast
1 T sugar
1 cup warm water

*In a small bowl, combine soup mix, boiling water and butter: cool to 120-130 degrees.  In a large bowl, combine 1 c. flour, yeast and sugar.  Add warm water; beat until smooth.  Stir in 1 c. flour.  Beat in onion soup mixture and enough remaining flour to form a soft dough.

*Turn onto a floured surface: knead until smooth and elastic, about 6 minutes.  Cover and let stand for 10 minutes.  Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly.

*Place two large shallow pans on the work surface; fill half full with boiling water.  Place baking pans with rolls over water-filled pans.  Cover and let rise for 15 minutes.

*Bake at 375 degrees for 16-19 minutes or until golden brown.  Remove from pans to a wire rack. Yield: 1 dozen.

I've linked up to Delicious Dish Tuesday.