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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 2 medium cans tomato puree (8 oz. cans)
- 1 1/2 to 2 c. vinegar
- 1 stick margarine
- 1 tsp. salt
- 3 tsp. pepper
- 6 tsp. mustard
- 3 tsp. hot sauce
- 1, 2 or 3 tsp. cayenne pepper
- 1 (5 or 6 lb.) pork shoulder
Method
- Cover pork roast with water and boil slowly until well done. Cool, then shred into small pieces.
- Mix sauce in pan and simmer for 30 minutes.
- Add meat and continue simmering, stirring occasionally, for about 1 hour.
- Serve on buns.