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 ½ 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

Preheat oven to 400 degrees F (200 degrees C).

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.

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.

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.

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.