Tangy Barbecue Sandwiches

                Tangy Barbecue Sandwiches

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
2 T. chili powder
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