1 large yellow onion, chopped
3 garlic cloves, peeled
2 teaspoons chili powder
2 tablespoons tomato paste
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3-4 pound pork butt or pork shoulder
Instructions Puree all ingredients, except the pork, in a blender or food processor until smooth. Put pureed ingredients and pork in a large pot. Add 1 quart of water. Bring the mixture to a boil an simmer, covered (turning frequently), for about 2 hours, or until meat pulls apart easily when prodded with a fork.
Remove from heat and cool the pork in the sauce. Remove the pork from the sauce & shred. Should you care to take the time for an extra step, reduce the sauce by two-thirds and mix some of it with a basic bottled barbecue sauce.
Serve on buns or bread of choice.
NOTE: This recipe could also be used on a pizza.