North Carolina Pork BBQ

10 lbs. pork shoulder or Boston blade roasts

1 large onion, thinly sliced

2 cans (28 oz. each) whole tomatoes

1&1/2 cups vinegar

1/2 cup Worcestershire sauce

1/2 cup water

1 tablespoon black pepper

2 tablespoons salt

3 tablespoons sugar

3 tablespoons crushed red pepper

Line insert pan of an electric roaster with aluminum foil. Place pork in insert pan. Cover and set roaster temperature at 325°F. You can also bake this in the oven, I would use a cooking bag.
In a large mixing bowl combine remaining ingredients. Stir to mix and break up whole tomatoes.
Pour tomato/vinegar mixture over pork. Cook for 3 hours or until meat falls away from bone. Remove meat and slice or mince. Serve with sauce pork was cooked with.

Yield: 24 servings.

Note: Use kitchen shears to cut tomatoes while still in the can. There’s less squirting and mess. Cut a little or a lot depending on how much you want to break up the tomatoes.

Substitution:
Though any type of vinegar can be used, cider vinegar has a more mellow
flavor than white vinegar.

I have yet to try this recipe, but I didn’t want to lose it….so posting it here anyway.

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