Barbecue Sandwiches

• 1 boneless beef chuck roast (2-1/2 pounds), trimmed
• 1 boneless pork shoulder butt roast (2-1/2 pounds), trimmed
• 8 cups water
• 2 celery ribs, cut into 3-inch pieces
• 1 large onion, cut into eight pieces
• 2 medium carrots, cut into 2-inch pieces
• 2 bay leaves
• 8 whole cloves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped onion
• 2 tablespoons butter
• 1 cup ketchup
• 1/2 cup cider vinegar
• 1/3 cup sugar
• 4 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon celery salt
• 2 teaspoons paprika
• 1/2 teaspoon each salt, pepper, chili powder and ground cumin
• 16 to 20 hamburger buns, split

1. Place the first 10 ingredients in a large roasting pan; cover and bake at 325u0b0 for 3-4 hours or until pork is tender. Remove pork roast; set aside.
2. Bake chuck roast, covered, 40 minutes longer or until beef is tender. Cut pork and beef into bite-size pieces. Strain pan drippings and set aside 1/2 cup sauce.
3. In a large Dutch oven, saute onion in butter until tender. Stir in the ketchup, vinegar, sugar, Worcestershire sauce, brown sugar, seasonings and reserved pan drippings. Add meat; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve on buns.

chuck roast, pork shoulder butt roast, water, celery, onion, carrots, bay leaves, cloves, salt, pepper, onion, butter, ketchup, cider vinegar, sugar, worcestershire sauce, brown sugar, celery salt, paprika, salt, buns

Taken from www.tasteofhome.com/recipes/barbecue-sandwiches/ (may not work)