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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.