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Barbecue Sandwiches

 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.
Nutritional 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.