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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This recipe makes the best barbecued meat sandwiches ever, enthuses Tina Wunker of Winston-Salem, North Carolina. The combination of beef, pork and spices just can't be beat. The recipe makes a lot... but these sandwiches don't last log. The first time I served them, I was sure I'd have leftovers—was I ever wrong! Ingredients:
1 boneless beef chuck roast (2-1/2 pounds), trimmed |
1 boneless pork shoulder butt roast (2-1/2 pounds), trimmed |
8 cups water |
2 celery ribs, cut into 3-inch pieces |
1 large onion, cut into eight pieces |
2 medium carrots, cut into 2-inch pieces |
2 bay leaves |
8 whole cloves |
1 teaspoon salt |
1/4 teaspoon pepper |
barbecue sauce: |
1 cup chopped onion |
2 tablespoons butter |
1 cup ketchup |
1/2 cup cider vinegar |
1/3 cup sugar |
4 teaspoons worcestershire sauce |
1 tablespoon brown sugar |
1 tablespoon celery salt |
2 teaspoons paprika |
1/2 teaspoon each salt, pepper, chili powder and ground cumin |
16 to 20 hamburger buns, split |
Directions:
1. Place the first 10 ingredients in a large roasting pan; cover and bake at 325° for 3-4 hours or until pork is tender. Remove pork roast; set aside.
2. Bake chuck roast, covered, 40 minutes longer or until beef is tender. Cut pork and beef into bite-size pieces. Strain pan drippings and set aside 1/2 cup sauce.
3. In a large Dutch oven, saute onion in butter until tender. Stir in the ketchup, vinegar, sugar, Worcestershire sauce, brown sugar, seasonings and reserved pan drippings. Add meat; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve on buns. Yield: 16-20 servings.
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