4lb. pork shoulder
1 tablespoon Worcestershire sauce
1 c. water
2 teaspoon chili powder
1 onion, run through food chopper
1 teaspoon salt
1 c. catsup
1/2 teaspoon black pepper
1 c. water
1 teaspoon paprika
1/4 c. vinegar
1/4 teaspoon garlic
salt
1 teaspoon hot sauce
1 teaspoon dry mustard
1/4 teaspoon red pepper
3 tablespoon Brown sugar
Cut pork in cubes and cook in 1 cup water until tender; pressure cooker makes it better and saves time. While meat is cooking, mix the remaining ingredients in saucepan and cook for about 1 hour over low heat. When meat is tender, mash with a potato masher until it is shredded, drain excess grease (don’t squeeze it out) stir in sauce and simmer for about 1 hour. Serve on Buns
* May top with coleslaw if preferred.