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4 pounds beef or pork or both (6 lb)
2 packages onion soup mix
2 12-ounce cans chili sauce
1/2 cup brown sugar more or less
1/4 cup molasses black, about
2 tablespoons worcestershire sauce or less
4 cups water, to cover meat.


With Crockpot on High, place cut up pieces (large chunks) of beef and pork, if you want to combine them, or just one or the other, triming as much fat off as you can. Put in Crockpot with 1 to 2 packages of onion soup mix. Use enough water to cover. You can add additional onions and celery to give it more flavor. Cook until fork tender. Remove from Crockpot; put meat on platter to cool. Save a couple of cups of the juice it was cooked in.

Put into crockpot, chili sauce, brown sugar, molasses (optional). Worcestershire to taste. Take meat on a board shred it with a fork and paring knife, (how ever it is easy for you). Put it back in crock and add just enough of the juice it was cooked in to make it moist (save some of the juice, as it cooks on simmer you may have to add some more with the onions from the mix also, it adds to the flavor). If you use for a cookout, you can keep it plugged in, and keep a check for moistness, when it gets a little dry just add some more juice.