Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen.

Mary M. Smith Y-Gradale's Greene Countrie Towne Cookbook, 1986 Greenfield, Ohio pg. 26