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Tasty, meaty, slow-cooked barbecue, spicy but not hot, perfect for summer picnics. Starting with beef and pork chunks is just as easy as using ground beef, and the finished barbecue is a real crowd pleaser, and is usually leaner. Start with an inexpensive, tougher cut of meat, such as pork butt or shoulder and beef chuck or tip roast. The long, slow cooking will leave the meat tender and delicious. In many grocery stores these days, cubed beef and pork labeled as stew meat is readily available, inexpensive, and saves the step of cutting up the whole pieces of meat.

  • 2 lbs. pork, cut in 2" cubes
  • 2 lbs. beef, cut in 2" cubes
  • 2 TB. vegetable oil, divided
  • 1 large onion, diced
  • 1-2 tsp. salt
  • 1-2 tsp. freshly ground BLACK PEPPER
  • 15 oz. can tomato sauce
  • 1/2 Cup brown sugar
  • 1/2 Cup cider vinegar
  • 1/4 Cup worcestershire sauce
  • 1 Cup water
  • 16-20 large, soft buns
  • 1 jar good crinkle-cut dill pickles

In a large, heavy skillet, heat 1 TB. vegetable oil. When hot, brown the pork cubes. This will take 3-4 minutes, stirring pretty regularly. Don't crowd the meat, just brown in 2 batches if necessary. Remove pork, add 1 TB. vegetable oil, heat, then brown beef, using 2 batches if necessary. Remove beef, add onions, ADOBO SEASONING and 1 tsp. each of salt and PEPPER, stir and fry over medium heat until onions begin to brown. Add the meat back in, along with tomato sauce, brown sugar, vinegar, worcestershire and water, stir well. Cover and cook over low heat for 3 hours, stirring every half hour or so. After 2 hours, use a hand potato masher to start shredding the meat. Taste at this point, and add extra salt and PEPPER as desired. Don't worry if the meat doesn't all shred at once, just mash lightly every 15 minutes for the final hour. Serve on large soft buns with dill pickles and chips.

Yield: 16-20 goodsized sandwiches.
Prep. time. 15 minutes.
Cooking time: 3 hours.

Adobo Seasoning 2.5 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar

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