1 cooked pork shoulder, or boneless chuck roast, approximately 5 lbs. (cool, remove fat and shred)

SAUCE:

1 c. brown sugar
1 tbsp. paprika
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. chili powder
1/2 tsp. black pepper
2 tbsp. Worcestershire sauce
1/4 c. white vinegar
1/2 c. tomato sauce
1 c. catsup
1/2 c. onions, finely chopped

Cook meat until it is tender then cool and remove fat and shredded meat. Add all ingredients of sauce with meat in a large pan or crockpot and let simmer 2 to 3 hours on low heat.