2 beef roasts, chuck or bottom round
1 pork roast, 5 or 6 lb. Boston Butt or shoulder
1 lg. can tomatoes
1/2 small bottle Worcestershire
1/2 c. brown sugar
1/2 c. white vinegar
Garlic, fresh or powdered
Tabasco
Liquid smoke, optional

Bake beef and pork roasts in oven adding no water. When cooled, de bone and de fat. Next day cut roasts in chunks and add all other ingredients and cook on top of stove for 2 or 3 hours to shred. This freezes well.