Tangy Barbecue Sandwiches 1 (5-6 pound) beef roast (or may use 5-6 lb pork roast) 6 whole cloves 2 medium onions, sliced 2 bay leaves Tangy sauce Hamburger buns Trim excess fat from roast. Place roast in a Dutch oven; add water to cover. Add cloves, onion, and bay leaves. Cover and cook over medium heat 2 ½ to 3 hours or until meat is tender. ( Can also cook at 275 degree for 4-6 hours) Drain meat, discarding onion, cloves, and bay leaves. Return meat to Dutch oven. Shred meat with two forks. Add 3 cups Tangy Sauce to shredded meat. Cook, uncovered, 20 minutes, stirring occasionally. Serve on buns with additional Tangy Sauce. Yield: 12 servings Tangy Sauce 1 large onion, finely chopped 2 T. butter melted 2 ½ cups ketchup 1 cup white vinegar 1 cup water 2/3 cup firmly packed brown sugar ¼ cup Worcestershire sauce 2 T. pepper 2 T. chili powder 1 T. salt Cook onion in butter in a large saucepan over medium heat until tender; stirring often. Add ketchup and remaining ingredients. Bring to a boil; cover; reduce heat, and simmer 30 minutes. Yield: 6 cups |
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