Name: Bill Wood's Juicy Pigs
Prep time: 20 min
Cook time: 20 min
Yield: 15
Ingredients: Vegetable oil - 2 teaspoons; Bone-in beef chuck pot roast - 1 (4 pound); Boneless pork shoulder roast - 2 pounds; Water - 2 cups; Ketchup - 2 ½ cups; Prepared yellow mustard - 2 tablespoons; Worcestershire sauce - 2 tablespoons; Lemon juice - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Hamburger buns, split - 15; Chopped onion - 1 cup; Chopped pickles - 1 cup

Ingredients for - Bill Wood's Juicy Pigs

1. Vegetable oil 2 teaspoons

2. Bone-in beef chuck pot roast 1 (4 pound)

3. Boneless pork shoulder roast 2 pounds

4. Water 2 cups

5. Ketchup 2 ½ cups

6. Prepared yellow mustard 2 tablespoons

7. Worcestershire sauce 2 tablespoons

8. Lemon juice 1 tablespoon

9. Salt and pepper to taste 1 tablespoon

10. Hamburger buns, split 15

11. Chopped onion 1 cup

12. Chopped pickles 1 cup

How to cook deliciously - Bill Wood's Juicy Pigs

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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.