2 1/2 lbs. pork butt
1 bottle catsup
1 lg. onion
2 tbsp. vinegar
2 tbsp. sugar
1 tsp. dry mustard
Salt and pepper
2 tsp. pickling spices

Cook pork butt until it falls from bone. Shred meat and put back in liquid add catsup, onion, vinegar, sugar and mustard. Put spices in gauze bag add to pork mixture.

Season to taste. Serve on buns. Good with 2 venison roasts and 1 pork butt, triple rest of ingredients.