Slow-Cooker Beef and Pork Barbecue Sandwiches

  • Prep 25 min
  • Total 10 hr 40 min
  • Servings 15
Slow-Cooker Beef and Pork Barbecue Sandwiches

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • 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!
  • Make this recipe the day before your gathering and put it in the fridge. Reheat it on the stove just before serving.
  • The meat mixture will hold on your slow cooker's low heat setting up to 2 hours, with occasional stirring.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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