Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker
- 2 lb. pork roast
- 1 lb. beef roast
- 1 can whole tomatoes
- Diced celery, and diced onion-as much as you like
- I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
- After shredding, mix well, then add the celery, onions, and tomatoes and cook until onions and celery are tender.
- Serve as sandwiches.
Brenda’s Notes: This was my grandma’s recipe. She made this every Christmas along with her homemade noodles.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!