1 (5-6 pound) beef roast (or may use 5-6 lb pork roast)
6 whole cloves
2 medium onions, sliced
2 bay leaves
Tangy sauce
Hamburger buns
Trim excess fat from roast. Place roast in a Dutch oven; add water to cover. Add cloves, onion, and bay leaves. Cover and cook over medium heat 2 ½ to 3 hours or until meat is tender. ( Can also cook at 275 degree for 4-6 hours) Drain meat, discarding onion, cloves, and bay leaves. Return meat to Dutch oven. Shred meat with two forks.
Add 3 cups Tangy Sauce to shredded meat. Cook, uncovered, 20 minutes, stirring occasionally. Serve on buns with additional Tangy Sauce. Yield: 12 servings
Tangy Sauce:
1 large onion, finely chopped
2 T. butter melted
2 ½ cups ketchup
1 cup white vinegar
1 cup water
2/3 cup firmly packed brown sugar
¼ cup Worcestershire sauce
2 T. pepper ( 1/2 T)
2 T. chili powder (1/2 T)
1 T. salt
Cook onion in butter in a large saucepan over medium heat until tender; stirring often. Add ketchup and remaining ingredients. Bring to a boil; cover; reduce heat, and simmer 30 minutes. Yield: 6 cups
From Jane Metler, MLRE.org