5-6 pork shoulder, fresh
2 c. water
1/4 c. vinegar
1/4 c. red wine, hearty
Burgundy
4 tsp. Worcestershire sauce
2 tsp. salt
2 heaping tbsp. brown sugar
16 oz. can tomato paste

Place pork shoulder in crock pot. Add water and cook overnight on low. Debone shoulder, put lean meat back in crock pot. Add vinegar and red wine, Worcestershire sauce, salt, brown sugar, and tomato paste. Mix together. In cooking, if mixture gets too dry, pour some tomato sauce over it. Cook all day on low, approximately 7 hours. Freezes beautifully.