Tuesday, October 22, 2013

Pulled Pork and Beef Sandwiches

Pulled Pork and Beef Sandwiches

1 Beef Chuck Roast (3-4 pounds)
1 Pork Roast (3-4 pounds)

Put the two roasts in a slow cooker with a little liquid.  Cook for several hours (about 8 hours) until the meat is very tender.  Take out and with two forks, shred the meat.  Put it back into the slow cooker.  Then mix together,

1 1/2 cups of tomato juice or spicy hot V8 if you want it spicy
1 cup water
1/2 cup white vinegar
1/2 cup ketchup
4 Tablespoons Worcestershire sauce
3/4 cup brown sugar
2 teaspoon salt
2 teaspoon ground mustard
2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoons pepper

Put this mixture back on the meat in the cooker and mix.  At this point, you can heat it back up for a while to blend the flavors or refrigerate for use later.  It can also be frozen. 

Serve on Kaiser rolls or hard roll.  It also tastes good with a scoop of coleslaw on the meat in the bun.

Note:  I have an update on this recipe.  First of all I made the roasts in the Pressure Cooker.  I pressured the meat with two cups of water for 1 1/2 hours to get it very tender.  If your roasts are too big, you may have to do two batches.  Then when the meat was done, I put it into the kitchen aid mixer with the dough hook in small batches on low.  I did this to shred the meat instead of using the two fork method.  It worked beautifully and saved time.

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