In a 4-quart Dutch oven combine beef, pork, onion, garlic, salt and peppercorns. Add water. Bring to boiling; reduce heat. Cover and simmer over medium-low heat for 2 to 2-1/2 hours or until meat is very tender.
Remove meat from broth with a slotted spoon. Let meat and broth cool. Remove any fat and discard; shred the meat. Skim fat from broth; strain broth and set aside. Makes about 1-1/4 pounds cooked meat.