"This recipe is from; 'Cooking from Quilt Country' by Marcia Adams. It is reminiscent of the barbecue sandwiches I grew up with in Northern Indiana. True childhood memories for me. My Grandmother made something akin to this, but sadly my mother made Sloppy Joes with browned ground beef and ketchup... If I'm hitt'n all eight cylinders I will cook the beef and pork on my charcoal grill but oven roasted still kicks butt! There's just something about the blend of pork and beef. I hope you love it as much as I."
INGREDIENTS:
2-1/2 pounds boneless chuck roast, trimmed
2-1/2 pounds boneless pork shoulder, trimmed
2 quarts water
2 ribs celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 teaspoon salt
1/4 teaspoon ground black pepper
12 buns
Barbecue Sauce:
2 tablespoons butter
1 cup chopped onion
1-1/2 cups meat stock
1 cup ketchup
1/2 cup cider vinegar
1/3 cup granulated sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons celery salt
2 teaspoons paprika
1/2 teaspoon of each of the following;
chili powder, ground cumin, ground black pepper and then salt.
DIRECTIONS:
1. Preheat oven to 325F. Place meats, vegetables, and seasonings in a large roaster. Cover and bake for 3 hours. Remove pork, and continue baking the beef for another 1 hour, or until very tender (shredable). (Reserve broth for another use. It freezes well.)
2. In a large, heavy saucepan, saute' butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick but still juicy. This will take about 15 minutes. Don't stir often; you want the meat to stay in good sized pieces. Serve on hot buns.

The Practical BBQ'r