3 lbs. pork shoulder blade roast, boneless (fresh pork butt), cut into 1/2 inch cubes
1 c. water
2 tsp. salt
1 1/2 tsp. coarsely ground black pepper
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 bay leaf
1 garlic clove, crushed
Crackers

EARLY IN DAY OR UP TO 3 DAYS AHEAD: In 5-quart Dutch oven, combine pork cubes with remaining ingredients except crackers; over high heat, heat to boiling. Reduce heat to low; cover and simmer until meat is very tender and falls apart when tested with a fork, about 2 1/2 hours, stirring occasionally.

When meat is done, uncover Dutch oven and, over low heat, cook meat until all liquid has evaporated, stirring often. Discard bay leaf. With 2 forks, pull meat into shreds. Spoon mixture into 2 cup covered crock; pack down well. Refrigerate. Use mixture as spread on crackers. Makes about 2 cups. 120 calories per tablespoon without crackers.