Bill Wood's Juicy Pigs

Juicy beef chuck and pork shoulder roasts simmer slowly in a Dutch oven with a sweet, tangy barbecue sauce to make pulled meat sandwiches that are perfect for football days.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 15 mins
• Total Time: 4 hr 35 mins
• Calories: 589 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons vegetable oil
• 2 cups water
• 1 cup chopped onion
• salt and pepper to taste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared yellow mustard
• 1 (4 pound) bone-in beef chuck pot roast
• 2 pounds boneless pork shoulder roast
• 15 hamburger buns, split
• 1 cup chopped pickles
• 2.5 cups ketchup

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.