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Barbecue Sandwiches

These are the best barbecued meat sandwiches ever—the combination of beef, pork and spices can't be beat. The recipe makes a lot, but don't expect leftovers! —Tina Wunker, Winston-Salem, North Carolina
  • Total Time
    Prep: 15 min. Bake: 4 hours
  • Makes
    16-20 servings


  • 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
  • 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


  • 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.
Nutrition Facts
1 each: 299 calories, 12g fat (4g saturated fat), 63mg cholesterol, 805mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 21g protein.

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  • Joscy
    Feb 7, 2009

    This dish is very tender. 16 to 20 servings is way too much at a time for just my husband and myself, so I freeze leftovers in 3 cup containers, just the right proportions for two. Thank you for sharing your recipe.Sincerely

  • Debby
    Jun 27, 2006

    No comment left