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Barbecue Sandwiches

"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!"

16-20 ServingsPrep: 15 min. Bake: 4 hours

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

2 of 2

Barbecue Sandwiches (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 299 calories, 12 g fat (4 g saturated fat), 63 mg cholesterol, 805 mg sodium, 26 g carbohydrate, 1 g fiber, 21 g protein.