Recipe: Barbequed Pork (using canned tomatoes)

If the sugar content still seems to be TOO much (which using brown sugar seems to makes things SWEETER than using white sugar), just cut back on the amount of sugar used. Use to your taste. I hope this helps. :)

Texas-Style Barbeque Pork

leftover Pork Roast with Gravy -- cooked as directed
2 cans tomatoes -- (16 oz.) canned
2 cans tomato sauce -- (8 oz.)
1 can tomato paste -- (10 oz.)
3 garlic cloves
3/4 cup brown sugar
1/2 cup white vinegar
2 onions -- chopped and saut ed
salt -- to taste
pepper -- to taste
6 hamburger buns -- large
2 freezer container -- quart

After cooking Pork Roast with Gravy (Crock Pot) as directed, return pork leftovers to crock pot. Add tomatoes, tomato sauce, tomato paste, garlic, brown sugar, vinegar, and onions. Cook on Low 12 to 18 hours (overnight).

Crush meat into strings; remove pork bones from barbecue. Salt and pepper to taste. Cool and remove fat.

To freeze: place barbecue in freezer containers. Cover and freeze.

Bundle with: 4 large hamburger buns per container.

To prepare: thaw barbecue before heating. Place barbecue in saucepan and heat until hot. Toast buns; place barbecue over buns and serve with fork--it's juicy!

Source: Robin, August 29, 2003