North Carolina Pork Barbecue

3 pounds pork butt, shoulder or blade roast - ( to 4 lbs)
1 can whole tomatoes - (15 oz)
1 cup vinegar
1 medium onion ; sliced
2 tablespoon Worcestershire sauce
1 tablespoon sugar
2 teaspoon crushed red pepper flakes
2 teaspoon salt
1 teaspoon freshly-ground black pepper


Combine all ingredients in crock. Cover and cook.

Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Dice or shred meat with a fork. Serve with sauce meat was cooked in or other barbecue sauce. Serve on buns with coleslaw.

Makes 10 to 12 servings.

Macaroni & Cheese

8 oz. macaroni
1 tbsp. butter, melted
12 oz. cheese (any kind, sharp cheddar is good), grated
1 1/2 c. milk
1 lg. can evaporated milk
2 eggs, beaten
Salt and pepper to taste

Cook and drain macaroni. Put in crockpot. Add butter and cheese and stir. Add milk, beaten eggs, can of milk, salt and pepper. Pour in crockpot and stir. Cover and cook 3 to 5 hours on low heat.