- 1 (6 lb.) pork shoulder roast
- 1 (28 oz.) can whole tomatoes, cut up
- 1/2 c. vinegar
- 1 (5 oz.) bottle soy sauce (2/3 c.)
- 1 (5 oz.) bottle Worcestershire sauce
- 1/2 c. packed brown sugar
- 4 medium onions, chopped (2 c.)
- Place pork in shallow roasting pan.
- Combine undrained tomatoes with rest of ingredients.
- Pour over meat.
- Bake, covered, in a 350° oven for 4 to 5 hours, until meat is tender. Uncover.
- Bake 1 hour more.