Barbecue Sandwiches Recipe

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
• 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

• 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.
• 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. 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.

Barbecue Sandwiches published in Country Woman September/October 2000, p40