Braggin' Rights Barbecue
1 large onion, chopped
1 tsp each, ground coriander and dried oregano
2 jalapeno chili peppers, finely chopped
3 cloves of garlic, minced
1 28-ounce can crushed tomatoes
3 or 4 Tbsp. vegetable oil
2 cups beef broth or water
3 lbs. Lean beef chuck,cut into 2-inch pieces
2 pork tenderloins,cut into 1-inch slices
2 bay leaves
2 Tbsp. chili powder
2 tsp. ground cumin
In a Dutch oven over medium heat, cook onion and chili peppers in oil until tender, stirring occasionally, about 5 minutes. Add beef and pork and more oil if needed; cook and stir until brown, about 10 minutes. Add chili powder, cumin, coriander and oregano; stir to mix. Add garlic, tomatoes, beef broth and bay leaves. Bring to a boil, cover and cook at slow boil for one hour. Uncover and continue to cook until meats are very tender, about 1 hour.
Remove meat from mixture and cool slightly. Remove bay leaves and discard. When meat is cool enough to handle, pull apart or shred. Set aside.
Boil down the cooking liquid until thickened, if needed. Combine shredded meat and sauce.
Serve wrapped in large flour tortillas or on Burger Rolls.
Diana the mod
Followup Post from Larry:
Here's one way you cut save some steps and add some smoke flavor. When I fix a pork roast for BBQ sandwiches, I grill with pecan shells on heat (for smoke) for about an hour for that rich smoke flavor, then put in crockpot with the seasonings. You probably wouldn't even have to thicken at end, the sauce when we finish is pretty thick. If you want to can it, you would use the longest processing time for your ingredients. The Kerr Home Canning and Freezing Book I use to can by recommends strips, cubes or chunks of beef, pork, lamb, veal or venison. Instructions read as follows;
Fill hot jars with hot meat and liquid to 1 inch headspace. Pints 75 min, quarts for 90 min. Of course, they recommend you sterilize your jars and heat the lids near boiling before closing jars for processing. 10 # for weighted guage, 11 # for dial guage.