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Pork shoulder roast
Salt and pepper
1 c. barbecue sauce
3 c. shredded lettuce

1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten

Season pork roast with salt and pepper. Bake in 325 degree oven or on outside grill until meat thermometer reads 170 degrees (f). Shred roast with knife or food processor and mix with barbecue sauce. Keep warm until ready to serve. Corn Bread Pancakes: Combine cornmeal, flour, sugar, baking power and salt in bowl. Cut in shortening. Mix eggs and milk together and add dry ingredients until batter is smooth. Pour about 3 tablespoons on hot greased griddle for each cake. Bake until bubbles break over surface, turn and brown other side. Serve shredded pork between pancakes with lettuce and additional barbecue sauce.