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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 1/2 lb boneless beef chuck roast and pork shoulder, trimmed
2 quarts water
2 stalks celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 bay leaves
Sauce
1 tbsp plus 1 tsp Worcestershire sauce
2 tsp celery salt and paprika
1/2 tsp salt, pepper, chili powder, ground cumin
1 tbsp brown sugar
8 whole cloves
1 tsp salt
1/4 tsp pepper
1 cup chopped onion, ketchup
2 tbsp butter
1 1/2 cups water
1/2 cup vinegar
1/3 cup sugar
Preheat oven to 325. Place meat ingredients in a deep roasting pan; cover. Bake 3 hours or until pork is tender; remove pork. Continue baking beef 1 hour longer or until tender; remove. Shred and cut the meats into bite-sized pieces while still warm. (Reserve broth of another use. It freezes well.)
Sauce: In a large Dutch oven, saute onion in butter until soft. Combine remaining ingredients and add shredded meats. Simmer, uncovered, until mixture is quite thick, but still juicy. Don’t stir too often as you want the meat to stay chunky. Serve on warm buns. Serves 10-12 sandwiches.
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COUNTY FAIR BARBECUE SANDWICHES
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 1/2 lb boneless beef chuck roast and pork shoulder, trimmed
2 quarts water
2 stalks celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 bay leaves
Sauce
1 tbsp plus 1 tsp Worcestershire sauce
2 tsp celery salt and paprika
1/2 tsp salt, pepper, chili powder, ground cumin
1 tbsp brown sugar
8 whole cloves
1 tsp salt
1/4 tsp pepper
1 cup chopped onion, ketchup
2 tbsp butter
1 1/2 cups water
1/2 cup vinegar
1/3 cup sugar
Preheat oven to 325. Place meat ingredients in a deep roasting pan; cover. Bake 3 hours or until pork is tender; remove pork. Continue baking beef 1 hour longer or until tender; remove. Shred and cut the meats into bite-sized pieces while still warm. (Reserve broth of another use. It freezes well.)
Sauce: In a large Dutch oven, saute onion in butter until soft. Combine remaining ingredients and add shredded meats. Simmer, uncovered, until mixture is quite thick, but still juicy. Don’t stir too often as you want the meat to stay chunky. Serve on warm buns. Serves 10-12 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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