Bill Wood's Juicy Pigs recipe
All Recipes Meat and Poultry Recipes Pork Pork Shoulder Recipes
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
Nutrition Info
- 589 caloriescarbohydrate: 33.7 gcholesterol: 123.4 mgfat: 34 gfiber: 1.6 gprotein: 35.9 gsaturatedFat: 12.7 gservingSize: -sodium: 974.7 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Bill Wood's Juicy Pigs
Directions
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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.