2 1/2 lb. boneless beef, trimmed
2 1/2 lb. boneless pork shoulder, trimmed
2 qt. water
2 ribs celery, cut up lg.
2 carrots, cut up lg.
2 sm. bay leaves
8 whole cloves
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter
1 c. chopped onion
1 1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 tbsp. plus 1 tsp. Worcestershire
1 tbsp. brown sugar
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt


MEAT: Preheat oven to 325 degrees. Place meat, vegetables, and seasonings in large roaster. Cover and bake for 3 hours. Remove pork and continue cooking beef for another hour or until tender. Remove meat and shred into bite-size pieces while warm using 2 forks. Reserve broth for another use.

SAUCE: In a large saucepan, saute onion and butter until onion is transparent. Add remaining ingredients and mix well. Add shredded meats, simmer over low heat until mixture is thick and juicy, about 15 minutes. Do NOT stir too often – meat should stay in good size pieces. Serve hot on buns.

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