5 lb. Boston butt pork roast
3 stalks celery, chopped
1 lg. bell pepper, chopped
1 lg. onion, chopped
2 (15 1/2 oz.) cans tomatoes
1 (16 oz.) bottle catsup
1/4 (2 oz.) bottle Tabasco sauce
2 tbsp. chili powder
1/4 (10 oz.) bottle Worcestershire sauce

Boil Boston butt until tender; drain and chop or shred. Mix all remaining ingredients in Dutch oven and heat well. Add pork and cook on low heat for several hours until meat is well shredded.