Bill Wood'S Juicy Pigs

• 2 teaspoons vegetable oil
• 1 (4 pound) bone-in beef chuck pot roast
• 2 pounds boneless pork shoulder roast
• 2 cups water
• 2 1/2 cups ketchup
• 2 tablespoons prepared yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• salt and pepper to taste
• 15 hamburger buns, split
• 1 cup chopped onion
• 1 cup chopped pickles

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
3. Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
4. Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
5. Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

vegetable oil, pork shoulder roast, water, ketchup, yellow mustard, worcestershire sauce, lemon juice, salt, buns, onion, pickles

Taken from www.allrecipes.com/recipe/213194/bill-woods-juicy-pigs/ (may not work)