Pork Barbecue

• 5 1/2 to 6 lb. Boston Butt or pork shoulder
• 2 medium onions, diced
• 2 c. ketchup
• 1/2 c. white vinegar
• 2 Tbsp. sugar
• 2 tsp. hot sauce
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 2 tsp. celery seed
• 1 1/2 tsp. garlic powder

1. Put the Butt or shoulder in a crock-pot.
2. Cover and cook at 325u0b0 for 7 hours or until done.
3. Do not add any liquids.
4. It makes its own!
5. Prepare the barbecue sauce by thoroughly mixing the remaining ingredients.
6. If necessary, refrigerate until needed.
7. When meat is done, place it on a platter or cutting board to cool.
8. Clean the crock-pot.
9. Remove the bone and scrape the fat off the meat.
10. Tear it into strips.
11. Put the strips into the crock-pot and pour the sauce on top of the meat.
12. Mix the meat and sauce well.
13. Cover and cook at 325u0b0 for 3 hours.
14. Makes 12 generous servings.

pork shoulder, onions, ketchup, white vinegar, sugar, hot sauce, worcestershire sauce, salt, celery, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982656 (may not work)