Barbecued Beef and Pork Sandwiches

Barbecued Beef and Pork Sandwiches

Come home to a super slow cooker dinner featuring barbecued beef and pork - these hot sandwiches will make you want more.

Prep Time

15

Minutes

Total Time

8:20

Hrs:Mins

Makes

12

sandwiches

1
1/2-pound beef boneless chuck or arm roast, trimmed of fat and cut into 2-inch pieces
1
1/2-pound pork boneless loin or shoulder roast, trimmed of fat and cut into 3-inch pieces
3
medium onions, chopped (1 1/2 cups)
1
medium green bell pepper, chopped (1 cup)
1/2
cup packed brown sugar
1/4
cup white vinegar
3
teaspoons chili powder
1
teaspoon salt
1
teaspoon ground mustard
2
teaspoons Worcestershire sauce
1
can (6 ounces) tomato paste
12
sandwich buns, split
  1. Mix all ingredients except tomato paste and buns in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 8 to 10 hours or until beef and pork are tender.
  3. Remove beef and pork from cooker, using slotted spoon; place on cutting board. Shred meat with 2 forks; return to cooker. Stir in tomato paste.
  4. Cover and cook on high heat setting 5 to 10 minutes or until hot.
  5. Serve beef and pork mixture on buns. Meat mixture will hold on low heat setting up to 2 hours.
Makes 12 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Cooking beef and pork together adds to the unique flavor of these barbecued sandwiches. But if you prefer, this recipe may also be prepared using all beef or all pork.
Serving Suggestion
You can use whatever bread you like for these hearty sandwiches. Italian bread, hot dog buns and pita bread all make a nice change from hamburger buns. For an added twist, top each sandwich with a slice of Cheddar or Monterey Jack cheese.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 385
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,),
  • Cholesterol 70mg;
  • Sodium 630mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 3g,
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.