Creamy Pork Burgers

1 boneless smoked pork shoulder, about 2 pounds
4 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon Worcestershire sauce
3 cups milk
5 teaspoons prepared mustard
6 split hamburger buns, toasted

Peel covering from pork. Dice meat and saute in 1 tablespoon butter in a large frying pan for twenty minutes. Melt remaining three tablespoons of butter in a medium saucepan. Stir in flour and Worcestershire sauce. Cook, stirring constantly, until bubbly.

Stir in milk and mustard. Continue stirring and cooking until sauce thickens and boils one minute. Stir into pork. Heat slowly, stirring constantly, just until bubbly. Spoon over toasted buns and serve open-face style. Serves six.

Note: 5 cups of diced cooked ham can be substituted for the pork shoulder. In this case, saute the ham for just two-three minutes to brown lightly. Then proceed with the recipe as given.

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