1 1/2 cups water
1 8 oz. can of tomato sauce
1/3 cup molasses
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon chili powder
5 to 6 pound boneless pork shoulder roast
1 tablespoon vegetable oil
For sauce, combine water, tomato sauce, molasses, vinegar, Worcestershire
sauce, soy sauce,onion, garlic and chili powder; set aside.
Pierce pork in several places with
knife. In a deep a saucepan, heat oil over medium-high heat. Add
roast and brown on all sides, about 8 minutes.
Pour sauce over roast and bring to
a boil. Cover, reduce heat, and simmer 1 1/2 hours; baste occasionally.
Add 1 cup of water; cook 30 minutes more, until tender.
Place meat on cutting board; cool
10 minutes. Cut into thick pieces, then shred into strips with
hands; return to saucepot and cook an additional 15 minutes.