4-5 lbs. beef, pork or chicken
1 lg. can tomatoes
2 med. onions, chopped
4-5 cloves garlic
1 qt. water
1/2 c. catsup
1/2 c. Worcestershire sauce
1/2 tsp. chili powder
Tabasco sauce
1 pepper, chopped
Red pepper (optional)
1/2 c. vinegar

Place roast in large pan and cover with the water. Cook until done and pick meat off bones. Remove any fat. Combine chunks of meat and rest of ingredients in pan. Slowly simmer until most of the liquid is gone. Stir occasionally so meat will be shredded. Cooking process will take several hours. Very good served with cole slaw on buns. May be frozen for future use. (I usually make the pork barbecue with fresh pork shoulder meat.)