Barbecue Sandwiches

These flavorful beef and pork sandwiches are surefire crowd pleasers!

from Taste of Home Tailgate Cookbook

Quick look

  • prep 15 min    cook 4 hrs
  • serves 16-20

Ingredients

  • 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

    How to make it 


  • 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.

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