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Barbecues for the Bunch

 Barbecues for the Bunch
When I was working full-time, this BBQ was an easy way to have dinner ready when I arrived home from work. It's fall-apart tender and makes enough to freeze for another night! —Louise Watkins, Sparta, Wisconsin
16 ServingsPrep: 25 min. Cook: 6 hours


  • 2 pounds beef top sirloin steak, cubed
  • 1-1/2 pounds boneless pork loin roast, cubed
  • 2 large onions, chopped
  • 3/4 cup chopped celery
  • 1 can (6 ounces) tomato paste
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground mustard
  • 16 hamburger buns, split


  • In a 5-qt. slow cooker, combine the beef, pork, onions and celery. In
  • a small bowl, combine the tomato paste, brown sugar, vinegar, chili
  • sauce, Worcestershire sauce and mustard. Pour over meat mixture.
  • Cover and cook on high for 6-8 hours or until meat is very tender.
  • Shred meat in the slow cooker with two forks. With a slotted spoon,
  • serve 1/2 cup meat mixture on each bun. Yield: 16 servings.
Nutritional Facts: 1 sandwich equals 297 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 336 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Barbecues for the Bunch (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.