Place shoulder or brisket in crock pot. Sprinkle soup mix. Cover and cook on low overnight. When finished, remove meat from juices and defat juices and reserve. Shred or slice meat as desired.

Place meat in a large bowl, add remaining ingredients and enough of the juices (generally about a cup to cup and a half) to moisten. Toss together.

Serve on buns with potato salad, cole-slaw, and baked beans

Notes:

• If desired, may be placed in a pan, covered tightly with foil and cooked at 300 degrees for four to five hours.
• Any remaining juices may be frozen and added later to soups, stocks, chili or gravies.
• When making the beef version, consider slicing instead of shredding, then placing the slices in the sauce.
• A more frugal version of the beef variation can be made with chuck roast, especially if shredding.