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Betty's Barbecue

 Betty's Barbecue
For a fun sandwich filling that's perfect for a picnic or potluck, try these sweetly spicy barbecue sandwiches. My 90-year-old mother came up with this outdoor specialty that combines chunks of tender pork and beef. It's one of my family's favorites. —Pat Cole Pole
10-14 ServingsPrep: 10 min. Cook: 2-3/4 hours


  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 1 pork tenderloin (1 pound)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 garlic clove, minced
  • 1/4 cup chopped celery with leaves
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 10 to 14 sandwich buns, split


  • Place beef and pork in a Dutch oven. Combine the water, soup mix and
  • garlic; pour over meat. Cover and bake at 325° for 2-1/2 to 3
  • hours or until meat is very tender.
  • Remove meat; cool. Cut into small cubes. Skim fat from drippings.
  • Saute celery in the drippings until tender. Add the barbecue sauce,
  • ketchup and brown sugar; bring to a boil. Stir in cubed meat; heat
  • through. Serve on buns. Yield: 10-14 servings.
Nutritional Facts: 1 serving (1 each) equals 335 calories, 9 g fat (4 g saturated fat), 76 mg cholesterol, 644 mg sodium, 31 g carbohydrate, 2 g fiber, 31 g protein.

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Betty's Barbecue (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.