1 med. pork roast
1 sm. bottle tomato catsup
1 (8 oz.) cup prepared chili
1 c. broth from roast

Slow cook or pressure cook roast in enough water to boil. When meat is done and tender, tear into small pieces or slice. Remove bone and fat. Save one cup of broth. Heat broth with catsup and chili. Let meat simmer in sauce for approximately 30 to 45 minutes. Serve on warm buns with Bar-B-Que Slaw.