Barbecues for the Bunch Recipe

5 1 2
Barbecues for the Bunch Recipe
Barbecues for the Bunch Recipe photo by Taste of Home
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Barbecues for the Bunch Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 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

Directions

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.
Originally published as Barbecues for the Bunch in Healthy Cooking August/September 2008, p49

Nutritional Facts

1 each: 297 calories, 7g fat (2g saturated fat), 53mg cholesterol, 336mg sodium, 34g carbohydrate (13g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Barbecues for the Bunch in Healthy Cooking August/September 2008, p49

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dmccartin User ID: 747782 105229
Reviewed Aug. 28, 2014

"Easy and delicious. Makes a lot, I usually freeze half."

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