Tailgating BBQ Sandwiches

Tailgating BBQ Sandwiches
1 (1 ½ lb.) picnic pork roast (**sale** $1.49/lb.)
1 (1 ½ lb.) boneless beef chuck pot roast) (**sale** $3.59/lb.)
2 can (8 ounces each) tomato sauce (**sale** $0.19 each)
½ cup sugar
½ cup cider vinegar
¼ cup water
2 tablespoons chili powder
2 teaspoons Worcestershire sauce
½ teaspoon salt
1 teaspoon dry mustard
16 buns
Dorita Chips (**sale** 2/$5.00)
Waldorf Salad:
4 medium red apples, cut into ¼ inch slices (**sale** Gala apples $0.99/lb.)
1 tablespoon lemon juice
½ teaspoon brown sugar (**sale** $1.09)
1/3 cup mayonnaise (**sale** Best Foods $3.49)
1 cup thinly sliced celery (**sale** sleeved organic celery $0.99 each)
2 tablespoons chopped walnuts
2 cups tightly packed spinach leaves (**sale** bunch spinach $0.99 each)

Trim fat from beef and pork roasts. Place meat in a 3 ½ – 4quart slow cooker. In a small bowl, combine sugar, vinegar, water, chili powder, Worcestershire sauce, salt and dry mustard. Pour over meat. Cover and cook on low heat 10-12 hours or on high heat 5-6 hours. Shred meat with two forks or potato masher. Let meat sit for 5-10 minutes to soak up sauce. Serve on buns with chips and following Waldorf Salad. Makes 8-16 servings.

Sprinkle apples slices with lemon juice to prevent browning, then add brown sugar stirring to coat. Chill apples for 15-20 minutes. Remove from refrigerator and stir in mayonnaise. Add celery and walnuts. Serve apple mixture over bed of spinach leaves. Serves 4.

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