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Bill Wood's Juicy Pigs
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Slow-cooked beef and pork roasts in sweet and tangy barbecue sauce create irresistible pulled meat sandwiches, a must-have for game day.
Ingredients:
  • 2 teaspoons vegetable oil
  • 1 (4 pound) bone-in beef chuck pot roast
  • 2 pounds boneless pork shoulder roast
  • 2 cups water
  • 2.5 cups ketchup
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 15 hamburger buns, split
  • 1 cup chopped onion
  • 1 cup chopped pickles
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Heat the shimmering vegetable oil in a large Dutch oven, then sear the beef and pork roasts until browned on all sides, approximately 3 minutes per side.
  • - Pour water over the meat, cover, and bake in the preheated oven for 2 hours. - Uncover the Dutch oven, discard the bones from the beef roast, and scrape up the browned bits from the bottom using a spoon or spatula.
  • Combine ketchup, mustard, Worcestershire sauce, lemon juice, salt, and pepper in a bowl. Pour the flavorful ketchup mixture over the meat, mix with the browned bits, and cover the Dutch oven.
  • Lower the oven temperature to 250 degrees F (120 degrees C and continue cooking for an additional 2 hours. Use 2 forks to shred the meat, then pile each bun with approximately 1/3 cup of meat and sauce. Garnish with onion and pickles according to personal taste.

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