Barbecue Sandwiches

[quicklook-recipe prep_time=”15 min” cook_time=”4 hrs” serves=”16-20″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 boneless beef chuck roast (2 1/2 pounds), trimmed
• 1 boneless pork shoulder roast (2 1/2 pounds), trimmed
• 8 cups water

[/ingredients-left]
[ingredients-right]

• 2 celery ribs, cut into 3-inch pieces
• 2 bay leaves
• 8 whole cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Barbecue Sauce” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve on buns. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest