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