Debbie Allen, Sandwiches

County Fair Barbecue Sandwiches

2-1/2 lbs. boneless chuck roast, trimmed
2-1/2 lbs. boneless pork shoulder, trimmed
2 qts. water
2 ribs celery, cut in large pieces
1 large onion, cut in large pieces
2 carrots, cut in large pieces
2 small bay leaves
8 whole cloves
1 t. salt
1/4 t. black pepper
12 buns

Barbecue Sauce
2 T. butter
1 c. chopped onion
1-1/2 c. water
1 c. catsup
1/2 c. cider vinegar
1/3 c. sugar
1 T. plus 1 t. Worcestershire sauce
1 T. brown sugar
2 t. celery salt
2 t. paprika
1/2 t. chili powder
1/2 t. ground cumin
1/2 t. black pepper
1/2 t. salt

Preheat oven to 325*F.

Place meats, vegetables, and seasonings in a large roaster. Cover and bake for 3 hours.

Remove pork, and continue baking the beef for another hour, or until very tender. Shred and cut the meats into bite-size pieces while still warm. (Reserve broth for another use. It freezes well.)

In a large, heavy saucepan, saute butter and onion for sauce until the onion is transparent. Add the remaining ingredients, and mix well. Then add shredded meats. Simmer over low heat until mixture is quite thick but still juicy. This will take about 15 minutes. Don’t stir too often. You want the meat to stay in good-size pieces. Serve on hot buns.