Bill Wood's Juicy Pigs
Description
Juicy beef chuck and pork shoulder roasts simmer slowly in a Dutch oven with a sweet, tangy barbecue sauce to make pulled meat sandwiches that are perfect for football days.
Ingredients
•
2 teaspoons vegetable oil
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1 (4 pound) bone-in beef chuck pot roast
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2 pounds boneless pork shoulder roast
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2 cups water
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2 1/2 cups ketchup
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2 tablespoons prepared yellow mustard
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2 tablespoons Worcestershire sauce
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1 tablespoon lemon juice
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salt and pepper to taste
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15 hamburger buns, split
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1 cup chopped onion
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1 cup chopped pickles
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
3
Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
4
Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
5
Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.