North Carolina Pork Barbecue

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.