6 lb. fresh picnic shoulder
1 quart water
1 cup vinegar
1 large onion, chopped
4 bay leaves
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoon hot sauce
1/4 cup Worcestershire sauce
2 teaspoon Accent (optional)
Remove all skin and as much fat as possible from picnic. Put in pan and add water, vinegar, onion, bay leaves, salt and pepper. Cover and cook on medium heat until tender. Remove meat and bay leaves. Let meat cool. Cut it up and put back in liquid. Add rest of ingredients and cook until as much liquid evaporates as you want. Stir often.