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TwitThisPreparation time: 15 minutes
Cook time: 240 minutes
You Will Need
1 boneless beef chuck roast (2 1/2 pounds), trimmed
1 boneless pork shoulder roast (2 1/2 pounds), trimmed
8 cups water
2 celery ribs, cut into 3-inch pieces
2 bay leaves
8 whole cloves
1 teaspoon salt
1/4 teaspoon pepper
Barbecue Sauce
1 cup chopped onion
2 tablespoons butter or margarine
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
What to Do
1. Place the first eight ingredients in a large roasting pan; cover and bake at 325°F for 3-4 hours or until pork is tender.
2. 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 ½ cup sauce.
3. In a large Dutch oven, sauté onion in butter until tender. Add ketchup, vinegar, sugar, Worcestershire sauce, brown sugar and seasonings. Stir in reserved pan drippings. Add meat; bring to a boil.
4. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve on buns.
Serves 16-20
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