BARBECUED PORK PULL
Serves 8

Non-stick spray
1 bone-in pork shoulder roast (about 6 pounds)
1 1/2 cups cider vinegar
1 cup ketchup
2 cups water
2 teaspoons salt
Freshly ground black pepper to taste
Hot red pepper sauce, such as Tabasco, to taste (optional)

Preheat oven to 300 degrees. Coat large casserole or Dutch oven with non-stick spray.

Heat non-stick skillet over medium-high heat. Add pork and brown on all sides. Transfer pork to prepared dish.

In saucepan, bring to boil vinegar, ketchup, water and salt and pepper to taste. Pour ketchup mixture over pork, cover and bake about 40 minutes per pound, basting occasionally and turning every hour.

Allow meat to cool slightly before carving. Chop meat into bite-size pieces. If desired, season with vinegar, salt and pepper and hot sauce.