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
What Makes This Dish So Tasty
Tips For Perfect Results
- Use a meat thermometer to avoid overcooking and keep the pork juicy.
- Marinate the pork for at least an hour to enhance flavor and tenderness.
Step 1
Lightly heat your oven to 400°F (200°C). Pour some vegetable oil into a large Dutch oven and heat it until it’s shimmering. Then, brown the beef and pork roasts on all sides—this usually takes about 3 minutes per side. Once nicely seared, pour in the water, cover the pot, and pop it into the oven for about 2 hours.
Step 2
After that, take the Dutch oven out, uncover it, and remove the bones from the beef roast. Use a spoon or spatula to scrape up those tasty browned bits stuck to the bottom—they add so much flavor. In a bowl, mix together ketchup, mustard, Worcestershire sauce, lemon juice, and a good pinch of salt and pepper. Pour this sauce over the meat, stir it all around to mix with those browned bits, and cover the pot again.
Step 3
Turn the oven down to 250°F (120°C) and let it cook for another 2 hours. When it’s done, shred the meat with two forks, pile about a third of a cup onto each bun along with some of the sauce, and top with onions and pickles however you like. Enjoy!
