1 (4 to 6 lb.) lean pork picnic shoulder
1 (15 oz.) can tomatoes
1/2 c. vinegar
1/3 sm. bottle Worcestershire sauce (2 1/2 oz.)
2 tbsp. salt
1 tbsp. sugar or to taste
2 tsp. black pepper
2 tsp. crushed red pepper
Diced onion

Trim old fat and skin. Mix all other ingredients in bottom of Dutch oven. Add meat and bring to a boil. Reduce heat and simmer for 6 hours. Drain off all juices in colander.

Allow to cool. Shred and eat. Save sauce and serve along side. Use leftover sauce on chicken, beef or rice.