Several drops of liquid hot pepper sauce, to taste
1-1/4 cups Worcestershire sauce
1-1/2 quarts ketchup
3 cups commercial chili sauce (tomato based)
3 lemons
1/4 cup salt, or to taste
1 tablespoon freshly ground black pepper
Directions
Place the meat, fat side up, on a trivet or baking rack in
a large roaster
Place the liquid smoke in the bottom of
the pan, rubbing the outside of the meat with a little of
the smoke
Cover and roast at 325F for 6 hours, or
until very tender
Turn after 3 hours
For the last hour,
remove the lid to allow the roast to brown
Test for ten-
derness-it should almost fall apart.
Remove from the oven and allow to cool
Seal in a plas-
tic, stainless steel, or glass container and refrigerate
overnight
Place the pan juices and fat in a separate
container.
The next day, trim away any excess fat
Then shred the
beef by pulling it with two meat forks and your hands
Separate it into short shreds making sure that none are
over 3 inches.
Lift off the hardened fat from the pan juices and place
it back in the roasting pan
(Use only a generous cupful,
discarding the rest of the fat, but reserving the juices.)
Melt the fat, placing the roaster on a burner
Add the
chopped onion and cook and stir until the onion
becomes limp
Thinly slice lemons into complete
rounds, skin and all, removing ends and seeds
Then
add lemons and all the remaining ingredients
Simmer
30 minutes.
Add the beef to the sauce, stirring as you add it
Simmer uncovered very slowly, either on the stovetop or
place it back in a 325F
oven
Stir frequently
Add the
reserved pan juices as it cooks down, being careful not
to get it too soupy
Once all the pan juices have been
added, add water to keep the meat moist
Simmer at
least 1 hour before serving
The meat actually improves
while setting at low heat, so it makes a great buffet dish.
Serve as is, or with soft buns or cornbread for making
sandwiches.
