Barbecue Sandwiches

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    boneless beef chuck roast (2-1/2 pounds), trimmed

  • 1

    boneless pork shoulder roast (2-1/2 pounds), trimmed

  • 8

    cups water

  • 2

    celery ribs, cut into 3-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

Place the first eight 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. 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. In a large Dutch oven, saute onion in butter until tender. Add ketchup, vinegar, sugar, Worcestershire sauce, brown sugar and seasonings. Stir in 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: