NORTH CAROLINA PORK BARBEQUE

10 to 12 pounds Boston blade pork roasts
2 cans (28 ounces 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
1 to 2 tablespoons crushed red peppers
buns and coleslaw (to serve)

Place pork in insert pan.

In a large mixing bowl, combine remaining ingredients. Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork.

Cover and roast at 250 degrees F. Cook for 5 hours or until meat falls away from bone.

Remove meat and slice or mince. Puree remaining sauce that pork was cooked with. Serve on buns with sauce and coleslaw.

Makes 24 servings
Adapted from source: Hamilton Beach 18 quart Roaster Oven Manual

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