Barbecue Pork - cooking recipe

Ingredients

1 (6 lb.) fresh picnic shoulder (gives 2 lb. meat)
1/2 jar salsa
vinegar to taste
hamburger buns
Texas Pete hot sauce

Preparation

Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle.
Leave liquid in fridge overnight; discard fat.
(Can be thickened for gravy and seasoning for pork chops.)
Shred meat or cut across grain.
Add salsa and vinegar to taste.
Package and freeze.
Thaw, reheat and serve on hamburger buns.
Sprinkle with Texas Pete hot sauce.
Makes about 20 servings.