1 (6 lb.) pork shoulder roast
1 (28 oz.) can tomatoes, cut up
1/2 c. vinegar
1 (5 oz.) bottle soy sauce (2/3 c.)
1 (5 oz.) bottle Worcestershire sauce
1/2 c. brown sugar (packed)
4 med. onions, chopped (2 c.)

Place pork in a shallow baking pan. Combine undrained tomatoes and remaining ingredients. Pour over meat. Bake, covered, in a 350 degree F. oven 4 to 5 hours, until meat is tender. Uncover; bake 1 hour more. Lift meat from pan; shred, removing bones. Skim fat from pan juices; add juices to meat. Makes 14 to 16 sandwiches.