2 1/2 lb. pork shoulder blade roast boneless, cut into 1 1/2 inch chunks
2 med. onions, chopped
1 (6 oz.) can tomato paste
2 med. green pepper, chopped
1/2 c. packed brown sugar
1/2 c. water
1/4 c. cider vinegar
3 tbsp. chili powder
2 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce
10 (6 inch) hard rolls (optional)
Lettuce (optional)
Tomatoes (optional)

In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded.

Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!