Recipe(tried): Tennessee Barbecued Pork Shoulder

5 to 7 pound fresh pork shoulder, or equivalent in other barbecueing pork
Place in heavy roasting pan, and cook in 300F oven until well done (3 hours or more). or until it can be removed from bone and easily torn or cut into bite-sized pieces. Remove from pan, and drain off excess fat. Remove skin and any visible fat, and pull or cut into bite sized pieces.

Make a sauce of the following:

1 cup vinegar
1 (8oz) can tomato sauce
1/2 cup water
2 Tbsps Worcestershire sauce
2 to 4 Tbsps brown sugar--to suit taste
1 tsp Tobasco or red hot sauce
Combine these ingredients, and pour into container that pork was cooked in, and with a wooden spoon, scrape browned particles from bottom of pan, and allow to simmer on low about 5 minutes.
Return torn pork to sauce in pan and stir gently to blend. Return to warm oven for about an hour. If you are in a hurry, as I usually am, this can be simmered on top of the stove for a shorter period of time. The trick is to have the meat absorb all the sauce.
Serve on buns with Cole Slaw and Corn-on-the-cob or French Frys
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