BARBECUE PORK PULL

1 pork shoulder roast (about 6 pounds)
1 1/2 cups cider vinegar
1 cup ketchup
2 cups water
2 teaspoons salt
Freshly ground black pepper to taste

Preheat oven to 300 degrees F.

Brown roast in large nonstick skillet; place it in a Dutch oven.

Mix vinegar, ketchup, water, salt and pepper in a saucepan; bring to a boil. Pour it over roast; cover.

Bake 40 minutes per pound, basting occasionally with drippings. Turn once every hour. The meat should be very soft when done.

Transfer roast to a chopping board. Remove meat from bone; chop it into fine pieces. Add any solids from cooking liquid to meat. Season to taste with additional vinegar, salt and pepper.

Makes 6 servings