My family has been using this Juicy Pig recipe for years. For large family gatherings and, of course, football parties, the beef and pig BBQ is ideal. It is delectable and juicy, as the word suggests!
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 15 |
| Yield: | 15 sandwiches |
Ingredients
- 2 teaspoons vegetable oil
- 1 (4 pound) bone-in beef chuck pot roast
- 2 pounds boneless pork shoulder roast
- 2 cups water
- 2 ½ 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 oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
- For 35 to 40 people, I use 7 1/2 pounds of beef and 3 3/4 pounds of pork.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 13 g |
| Sodium | 975 mg |
| Sugars | 10 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This was okay but didn’t pack the flavor punch I was looking for in a BBQ meat dish. It was tender and juicy, though. I’m not sure if the addition of beef was noticeable enough to warrant the expense.
Threw the whole works into the crockpot on high for six hours. Let it cool, strained the fat off, shredded the meat and put it back into the juices to reheat. Everyone agreed that this was fantastic!
I did this with a 7.3lb pork roast in a crock pot. I started it on high for 3 hours then changed to low for an additional 8 hours. I’m not crazy about pork, this was AMAZING!!
WOW BILL AS ALWAYS DELICIOUS
Followed it exactly as the recipe called for……Great flavor just as it is! Thank you for sharing….I had creamy cloeslaw on the side and it was also delicious added to the sandwhich!
Very good recipe! I made it as stated, but there is so much you can do with this base to personalize to your own liking. But the cooking directions, perfect… I wouldn’t change a thing! Definately juicy! Plus the pork/beef combo is excellent!
I had to half the recipe, but it turned out wonderfully. The meat came out moist and tender, perfect for piling on a fresh roll. I will most definitely be making this again!