COUNTY FAIR BARBECUE SANDWICHES #falldinners
2 1/2 lb. boneless beef, trimmed
2 1/2 lb. boneless pork shoulder, trimmed
2 qt. water
2 ribs celery, cut up
2 carrots, cut up
2 sm. bay leaves
8 whole cloves
1 tsp. salt
1/4 tsp. black pepper
SAUCE;
2 Tbsp. butter
1 cup chopped onion
1 1/2 cups water
1 cup catsup
1/2 cup cider vinegar
1/4 cup sugar
1 Tbsp. plus 1 tsp. Worcestershire
1 Tbsp. brown sugar
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
MEAT: Preheat oven to 325 degrees. Place meat, vegetables, and seasonings in large roaster. Cover and bake for 3 hours. Remove pork and continue cooking beef for another hour or until tender. Remove meat and shred both beef and pork into bite size pieces while warm using 2 forks adding a little broth for moisture. Reserve any remaining broth for another use.
SAUCE: In large saucepan, saute onion and butter until onion is transparent. Add remaining ingredients and mix well. Add shredded meats, simmer over low heat until mixture is thick and juicy, about 15 minutes. Do NOT stir too often - meat should stay in good size pieces. Serve hot on buns. Serve with coleslaw & pickles
#vintagerecipes #bbqsandwiches #dinnertime