3 1/2 lb. shoulder blade Boston Butt
2 tsp. cooking oil
1/2 c. brown sugar
1/2 c. water
1/4 c. cider vinegar
2 med. onions, coarsely chopped
1 lg. green pepper, chopped
1 can (6 oz.) tomato paste
3 tsp. chili powder
2 tsp. Worcestershire sauce
2 tsp. salt

Trim excess fat from pork, cut meat into small chunks and remove any small bones. Brown meat lightly in hot oil in a Dutch oven then drain off most of the grease. Stir in remaining ingredients. Bring to a boil on medium high heat, reduce heat to the next lowest setting, cover and cook 2 1/2 hours, stirring occasionally, but more often during the last half of the cooking. Whisk meat until shredded. Serve on sesame seed hamburger buns. Makes 8 hefty sandwiches.