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Fortney's Barbecue Pork


4lb. pork shoulder
1 tablespoon Worcestershire sauce
1 c. water
2 tsp. chili powder
1 onion, run through food chopper
1 tsp. salt
1 c. catsup
1/2 tsp. black pepper
1 c. water
1 tsp. paprika
1/4 c. vinegar
1/4 tsp. garlic
salt
1 tsp. hot sauce
1 tsp. dry mustard
1/4 tsp. 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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