2 or 4 lb. Boston Butt Pork Shoulder

Slice 3/4 of an inch thick. 1 c. cornmeal Salt and pepper to suit taste

Mix together and coat slices of meat on both sides.

Put lard in a heavy fry pan set on medium heat. Put slices of meat in fry pan and brown lightly on both sides. That seals in the natural meat juices and makes the meat more tender and juicy.

BAR-B-Q SAUCE:

1/2 pt. Ken Davis Smooth & Spicy Bar-B-Q Sauce
1 c. catsup
1/4 c. brown sugar
1/3 c. finely chopped onion or 2 tbsp. onion flakes

Mix together and spread 1 tablespoonful on each slice of meat. Cover pan and cook on medium heat 20 minutes. Serve hot. (I left out the brown sugar and substituted 1/4 cup honey.)