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.