Cook a large pork roast until tender (20 minutes to the pound). Cut off all fat, discard bone, tear into shreds, cover with sauce and reheat.

SAUCE:

1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
4 tbsp. sugar
2 tbsp. Worcestershire sauce
1 onion, chopped
3 stalks celery, chopped
1 green pepper
2 lg. pods red hot pepper (or 2 tbsp. crushed)
2 c. vinegar
2 c. water
1 c. tomato catsup
1/2 c. butter
Anything else you have in the kitchen and want to throw in

Cook all together about 10 minutes. Strain and pour over meat. Cook about 30 minutes.