4 lb. pork (butt or shoulder)
1/2 c. vinegar
1 c. catsup
1/2 c. water
3 cloves garlic
1/4 c. Worcestershire sauce
dash of Tabasco sauce
1/4 c. sugar
2 tbsp. dry mustard

Boil meat; cool and pick off the bone. Cook other ingredients together. Add to cooled meat and heat. Serve on toasted buns.