2 1/2 to 3 lbs. pork shoulder roast, cut in hunks
2 med. onions, chopped
6 oz. can tomato paste
1/2 c. brown sugar
1/2 c. water
1/4 c. cider vinegar
3 tsp. chili powder
2 tsp. salt
1 tsp. dry mustard
2 tsp. Worcestershire sauce

Combine all ingredients and bring to boil over high heat. Reduce heat and simmer for 3 hours with cover on. Break up meat with potato masher and serve on hard rolls.

NOTE: Use more or less of chili powder to taste.