 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
For a fun sandwich filling that's perfect for a picnic or potluck, try these sweetly spicy barbecue sandwiches. My 90-year-old mother came up with this outdoor specialty that combines chunks of tender pork and beef. It's one of my family's favorites. Pat Cole Polebridge, Montana Ingredients:
1 beef rump roast or bottom round roast (3 to 4 pounds) |
1 pork tenderloin (1 pound) |
2 cups water |
1 envelope onion soup mix |
1 garlic clove, minced |
1/4 cup chopped celery with leaves |
1/2 cup barbecue sauce |
1/2 cup ketchup |
1 tablespoon brown sugar |
10 to 14 sandwich buns, split |
Directions:
1. 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.
2. 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.
|
|