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Barbecue Sandwiches

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 sandwich: 299 calories, 12g fat (4g saturated fat), 63mg cholesterol, 805mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 21g protein.

Reviews

Average Rating: 5
  • Joscy
    Dec 31, 1969

    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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