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Slow-Cooker Beef and Pork Barbecue Sandwiches

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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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.

Slow-Cooker Beef and Pork Barbecue Sandwiches

  • Prep Time 25 min
  • Total 10 hr 40 min
  • Servings 15
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover and cook on Low heat setting 8 to 10 hours.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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