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Slow-Cooker Beef and Pork Barbecue Sandwiches

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  • Prep 25 min
  • Total 10 hr 40 min
  • Servings 15
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Stock the slow cooker with a barbecue sandwich recipe that calls for a mix of both beef and pork. It’s a winning shredded-meat combo, especially when simmered in this zesty homemade sauce.
Updated Sep 30, 2009
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  • 1 1/2 pounds beef boneless chuck roast, trimmed of fat
  • 1 1/2 pounds pork boneless shoulder roast, trimmed of fat
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 2 teaspoons Worcestershire sauce
  • 1 can (6 ounces) tomato paste
  • 15 sandwich buns, split


  • 1
    Cut beef and pork into 3-inch pieces. Place beef, pork and remaining ingredients except tomato paste and buns in 4- to 5-quart slow cooker.
  • 2
    Cover and cook on Low heat setting 8 to 10 hours.
  • 3
    Remove beef and pork from cooker, using slotted spoon; place on cutting board. Strain liquid in cooker and return cooked vegetables to cooker. Shred meat, using 2 forks. Return meat to cooker. Stir in tomato paste. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot. To serve, spoon 1/3 cup meat mixture into each bun.

Tips from the Betty Crocker Kitchens

  • tip 1
    When you strain the liquid in the cooker, set some of it aside. If the meat seems a little dry, stir some of the liquid back in.
  • tip 2
    Make up a plate of condiments, including red onion rings, tomato slices and Cheddar and Swiss cheese, so diners can dress their own sandwiches. Don’t forget the ketchup, mustard and pickle relish, too!
  • tip 3
    Make this recipe the day before your gathering and put it in the fridge. Reheat it on the stove just before serving.
  • tip 4
    The meat mixture will hold on your slow cooker's low heat setting up to 2 hours, with occasional stirring.


Nutrition Facts are not available for this recipe
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