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1
Start by heating the biggest pot you have over high heat.
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2
Sprinkle the brisket and pork butt with generous amounts of salt and pepper.
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3
Add the oil to the pot, then add the pancetta and sausage, and cook until completely cooked through.
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4
Remove these and set aside for later use.
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5
In the same pot and in several batches, brown the brisket and pork on all sides.
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6
Once there is a nice brown sear, remove and set aside.
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7
In the same pot, saute the garlic, onions and and crushed red pepper.
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8
Season with salt.
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9
Once soft and sweet, add the can of tomatoes (including all of the juices).
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10
Then add all your browned meets back to the pot.
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11
Bring to a boil, then reduce the heat to a light simmer and add 1 cup water and the milk.
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12
Cook like this until the brisket and pork butt are very tender and falling apart, about 3 hours.
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13
Remove from the heat.
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14
With a couple pairs of tongs (working while the meat is still very warm) shred all the big pieces of brisket and pork butt until it resembles pulled pork.
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15
Mix everything very well.
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16
Taste, and add salt and pepper as needed.
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17
Serve over your favorite pasta, on top of crusty bread or on its own in a big bowl.
