No servings information available
1½ lb Pork shoulder roast
½ ts Salt
½ ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
¼ c Catsup
¼ ts Chili powder
¼ ts Nutmeg, ground
¼ ts Sugar
½ c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste
No nutrition information available
Brown roast in a small amount of fat and place in a Dutch oven.
Mix the next 9 ingredients in a saucepan and bring to a boil.
Pour over roast and cover.
Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.
Transfer roast to a chopping board.
Remove meat from the bone and chop into fairly fine pieces.
Season to taste with additional vinegar and hot sauce.
Serve hot with coleslaw and corn bread.