1 boneless pork Boston butt
1 large bottle Kraft barbecue
salt and pepper to taste
Boil roast for 5 hours until it falls apart easily.
Shred roast up in a 5 quart pan. Pour Kraft barbecue sauce
over meat. Add salt and pepper to taste. Let simmer until a
little juicy. Place on barbecue buns. Serve with French fries
or potato chips.
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