Instructions: Place meat, onion, celery and green pepper in Dutch oven; cover with water.

Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder.

Cook slowly 1 hour. Remove bay leaf; serve on buns.

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