4 or 5 lb. pork roast
2 qt. water
3 or 4 tbsp. chili powder
Salt
Black pepper
Dash paprika
2 or 3 sm. cans tomato sauce

Simmer pork in water until very tender in covered sauce pan. Let cool. Skim off fat from surface of liquid. Remove meat and chop medium fine. Save broth. Combine 4 or 5 cups broth with chopped meat. Add seasonings and canned tomato sauce. Cook over direct heat stirring constantly for 10 to 15 minutes. Serve on buns with barbecue slaw.

3 lb. cabbage, grated
1/2 c. sugar
1 tbsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper
1/2 bottle catsup
1/2 c. vinegar

Combine all ingredients and chill.