MEAT:

5 lb. bone-in pork shoulder roast (or any other inexpensive pork roast)

SAUCE:

1 1/2 cups chopped onion
2 tbsp. chopped garlic
1 1/2 cup ketchup (Hunts)
1/4 cup brown sugar
2 tbsp. prepared mustard
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cloves
2 tbsp. lemon juice or vinegar
1 tbsp. Worcestershire sauce
1 tbsp. liquid smoke (Wrights)

Brown all sides of roast in fry pan on stove, then set aside.

In same fry pan, add butter, and sauté onions until tender. Mix together cooked onions and all other ingredients in bowl. Cover and refrigerate until needed.

SAUCE - THE EASY WAY:

Buy 24 oz. of your favorite barbecue sauce at store for every 5 pounds of meat.

COOKING MEAT:

Use oven or electric roaster with roasting pan or wire grate on bottom to raise meat off bottom and out of most juices (do not boil meat). Set temperature to approximately 300°F, cover and cook for 3 hours. Check occasionally to make sure juices do not boil away. (Adjust heat and/or add chicken broth as necessary).

After 3 hours roast will be done but NOT tender. Cook for another 3 hours until roast almost falls apart. When tender, let roast cool enough to handle.

PULL APART:

Using fingers (or fork) pull off muscle bundles and tear roast into shreds suitable for sandwiches (slicing roast does not look right). While shredding meat, boil broth from roaster down by half, refrigerate, and save for later - it will gel.

After shredding meat, mix sauce with meat in big pot or bowl. Cover and refrigerate until needed.

TO SERVE:

Four hours before serving, put meat in Crock-Pot or on stove at low heat and let simmer until needed. If it appears to dry out, add broth-gel to restore moisture. Serve from Crock-Pot with tongs.

Submitted by: D. Wilcox