Bill Wood's Juicy Pigs

Ingredients

• Servings: 15
• 2 teaspoons vegetable oil
• 1 (4 pound) bone-in beef chuck pot roast
• 2 pounds boneless lamb 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

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 35 mins


• 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 lamb 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.