This recipe for pulled pork and beef combines lean beef chuck with trimmed pork shoulder in a tasty homemade sauce. The sauce is made with optional liquid smoke for a smoky flavor, or skip the homemade sauce and use about 2 cups of your favorite bottled barbecue sauce. Or make it with this homemade molasses barbecue sauce or this delicious beer barbecue sauce.
The combination of beef chuck and pork shoulder is succulent and flavorful. Wonderful tender and juicy pork with the flavorful beef go together surprisingly well. Country style ribs may be used with the beef chuck as well.
- 1 1/2 pounds beef chuck, lean
- 1 1/2 to 2 pounds boneless pork, preferably from the shoulder or butt section
- 2 cups ketchup
- 1/4 cup brown sugar, packed
- 3 tablespoons vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 to 1 teaspoon liquid smoke, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- few dashes hot sauce, optional
- 12 to 15 split sandwich buns, toasted if desired
- Trim any excess fat from the beef and pork. Cut into cubes and place in the slow cooker.
- In a bowl, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, and hot sauce, if using. Pour over the meat cubes.
- Cover and cook on HIGH for 3 to 4 hours, until meat is very tender. Check occasionally and add small amounts of water as necessary.
- When done, remove the meat from pot and shred with fork; place back in pot on LOW until hot.
- Serve on the split buns.
Tips and Variations
- Replace the sauce ingredients with about 2 to 3 cups of commercial barbecue sauce. Check occasionally and add water, as necessary.
- The dish may be cooked on LOW for 8 to 9 hours.
- Add about 1 1/2 cups of sliced onions to the meat.
- Use part lean pork or beef, if desired. If too lean, it can become tough, so make sure you balance with fattier meat.
- For a party or tailgating, serve the shredded meat and sauce right from the slow cooker.
- The recipe is easily scaled up for a crowd.
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