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Enjoy this recipe from Our Favorite Recipes for a Crowd.
Submitted by: from
8-1/2 lb. boneless pork roast
6-lb. boneless beef rump roast
4 onions, finely diced
3 T. plus 1 t. Worcestershire sauce
5-1/3 c. catsup
2 qts. plus 3/4 c. water
3-1/3 c. thick & spicy barbecue sauce
1 T. salt
1 t. pepper
1/4 c. white vinegar
4 doz. hamburger buns, split
Place roasts in 2 large stockpots; cover with water. Bring each to a boil over high heat; reduce heat and simmer until very tender, about 3 to 4 hours. Let cool. Shred roasts; measure 10 packed cups pork and 9 packed cups beef. Combine onions, Worcestershire sauce, catsup, water, barbecue sauce, salt and pepper in a saucepan. Heat until boiling; add meats and vinegar. Simmer until mixture reaches desired thickness. Spoon onto buns. | |
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Place roasts in 2 large stockpots; cover with water. Bring each to a boil over high heat; reduce heat and simmer until very tender, about 3 to 4 hours. Let cool. Shred roasts; measure 10 packed cups pork and 9 packed cups beef. Combine onions, Worcestershire sauce, catsup, water, barbecue sauce, salt and pepper in a saucepan. Heat until boiling; add meats and vinegar. Simmer until mixture reaches desired thickness. Spoon onto buns. |
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