Bill Wood's Juicy Pigs
With tom byron, patti cakes, sabrina dawn, jamie gillis.
Recipe Summary Bill Wood's Juicy Pigs
This Juicy Pig recipe has been passed down in my family for years. The beef and pork BBQ is perfect for big family gatherings, and of course football parties. It is tasty and just like the title states...juicy!Ingredients | Juicy Lucy Asheville Yelp2 teaspoons vegetable oil1 (4 pound) bone-in beef chuck pot roast2 pounds boneless pork shoulder roast2 cups water2 ½ cups ketchup2 tablespoons prepared yellow mustard2 tablespoons Worcestershire sauce1 tablespoon lemon juicesalt and pepper to taste15 hamburger buns, split1 cup chopped onion1 cup chopped picklesDirectionsPreheat 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.For 35 to 40 people, I use 7 1/2 pounds of beef and 3 3/4 pounds of pork.Info | Juicy Lucy Asheville Yelpprep: 20 mins cook: 4 hrs 15 mins total: 4 hrs 35 mins Servings: 15 Yield: 15 sandwiches
TAG : Bill Wood's Juicy PigsMeat and Poultry Recipes, Pork, Pork Shoulder Recipes,