Directions:
- Place beef and pork in a Dutch oven. Combine the water, soup mix and garlic; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is very tender.
- Remove meat; cool. Cut into small cubes. Skim fat from drippings. Saute celery in the drippings until tender. Add the barbecue sauce, ketchup and brown sugar; bring to a boil. Stir in cubed meat; heat through. Serve on buns. Yield: 10-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.02 Kcal (2232 kJ) | ||
| Calories from fat | 178 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.78g | 30% | |
|---|---|---|---|
| Cholesterol | 217.28mg | 72% | |
| Sodium | 384.36mg | 16% | |
| Potassium | 732.23mg | 16% | |
| Total Carbs | 14.09g | 5% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 72.36g | 145% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 174.87 Kcal (732 kJ) | ||
| Calories from fat | 58.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 30% | |
|---|---|---|---|
| Cholesterol | 71.28mg | 72% | |
| Sodium | 126.1mg | 16% | |
| Potassium | 240.22mg | 16% | |
| Total Carbs | 4.62g | 5% | |
| Sugars | 2.04g | 25% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 23.74g | 145% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 6.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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