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
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
Reviews
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
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