2 1/2 lb. chuck roast
1 lb. pork

SAUCE:

1/4 c. shortening
1 c. diced onion
1 c. diced celery
2 tbsp. brown sugar
2 tbsp. flour
1 tsp. salt
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
2 tbsp. vinegar
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. dry mustard
1 c. catsup or barbecue sauce
1 1/2 c. meat broth
2 1/2 c. shredded beef
1 c. shredded pork

Cover meat with cold water and simmer until meat is tender. Remove meat from broth. Remove all fat from meat and shred meat into small pieces. Remove fat from broth. Melt shortening, add onion and celery. Brown lightly, then cook over low heat until celery is tender.

Mix sugar, flour and salt with a little water. Add to onions and celery along with Worcestershire sauce, lemon juice, vinegar, pepper, paprika, dry mustard, catsup or barbecue sauce, and meat broth. Cook and stir over low heat until well blended.

Combine sauce and shredded meat. Put in greased casserole and bake in moderate oven about 20 minutes.