Pulled Pork Shoulder

3 pound pork shoulder, trimmed
1/2 cup cider vinegar
1/4 cup tomato paste
1/4 cup molasses
1/4 cup brown sugar
1 large onion, minced
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
4 cups water

1. Rub pork shoulder with salt and pepper and place in a large pot.
2. Combine remaining ingredients and pour over the pork.
3. Bring the liquid to a boil, then cover and reduce heat to a low simmer.
4. Continue cooking until pork can be easily torn apart with a fork, around 2-3 hours.
5. Remove from heat and allow pork to cool slightly in the liquid.
6. Transfer the pork to a plate and pull apart into small pieces with a fork.
7. Meanwhile, bring the remaining liquid to a boil and reduce by 2/3. Refrigerate and scoop off excess fat if desired.
8. Return the pork to the sauce and simmer for an additional 30 minutes.
9. Serve with a warmed roll.

Makes 12 servings