18 lbs. or more canned crushed tomatoes and juice
6-8 lb. pork shoulder roast, quartered
1 c. sugar to taste
Salt to taste
Handful of sweet basil
3 sm. cans tomato paste
2 tbsp. rosemary leaves
Handful of parsley leaves
2 tbsp. oregano
Garlic to taste
4 bay leaves
Olive oil

Use 1-inch of olive oil in large pot, braise roast on all sides. Add tomatoes and all seasoning. Cook on simmer 10-12 hours until meat balls off bones. Remove bones, shred meat. Add tomato paste, cook 6-8 hours more. Can be frozen or canned. Use on lasagne or pasta, pizza, meatball sandwiches, sausage and peppers, etc. Makes 15-20 pints.