Ingredients:
1 (3 - 4 lb.) boneless rump roast
1 (1 lb.) pork loin
2 cups water
1 envelope onion soup mix
1 garlic clove, minced
1/4 cup celery, chopped
1/2 cup barbecue sauce
1/2 cup ketchup
1 tablespoon brown sugar
10 - 14 sandwich buns
|
Directions: Place beef and pork in a Dutch oven. Combine the water, soup mix and garlic, pour over meat. Cover and bake at 325°F for 2-1/2 to 3 hours or until the meat is very tender. Remove meat, cool. Cut into small cubes. Skim fat from drippings. Saute celery in the drippings until tender. Add the barbecue sauce, ketchup and brown sugar. Bring to boil, stir in cubed meat, heat through. Serve on buns. Yields 10 - 14 servings.
Notes:
|
