Directions:

1. Cook pork roast in slow oven (300°F-325°F) until meat comes free of bone and falls apart.
2. Remove from pan and let any fat drain from roast.
3. Remove all fat, tendon, bones, etc. Cut meat into 1" cubes.
4. Put by handfuls into a blender. Blend on pulse to just shred meat.
5. Place meat in a heavy sauce pan. Add enough white vinegar to be at the same level as the meat in the pan.
6. Add red pepper, black pepper, salt, Tabasco, sugar and barbeque sauce. Stir to combine.
7. Heat pan on medium to medium-low. Stir occasionally.
8. The goal is to evaporate all the liquid without burning the mixture. Lower or raise heat as needed.
9. When all the moisture is removed/evaporated,you will be left with a seasoned, somewhat dry meat.

Serve on hamburger buns with cole slaw.

Mixture may be frozen and reheated. Great for parties - can be kept warm in a crock pot. Goes great with beer, too.

Copyright © 2000 by Barbara Shively. All rights reserved.