Barbecued Pork

Photo: flickr user Southern Foodways Alliance

Ingredients

2 1/2 pounds pork shoulder blade roast boneless, cut into

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

10 6 inch hard rolls optional

Lettuce optional

Tomatoes optional

2 med. onions, chopped

1 6 oz. can tomato paste

2 med. green pepper, chopped

1/2 cup packed brown sugar

1/2 cup water

1/4 cup cider vinegar

3 tablespoons chili powder

2 teaspoons salt

Preparation

In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded.

Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!