BARBECUE SANDWICHES

Barbecue Sandwiches image

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

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 16-20 servings.

Number Of Ingredients 22

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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

Steps:

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 : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.