· 1−1/2 pounds Pork shoulder roast
· 1/2 teaspoon Salt
· 1/2 teaspoon Celery seed
· 1/8 teaspoon Cinnamon, ground
· 1/8 cup Vinegar, cider
· 1/4 cup Catsup
· 1/4 teaspoon Chili powder
· 1/4 teaspoon Nutmeg, ground
· 1/4 teaspoon Sugar
· 1/2 cup Water
· Vinegar, cider, to taste
· Sauce, Tabasco, to taste
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 degree 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.
· 1/2 teaspoon Salt
· 1/2 teaspoon Celery seed
· 1/8 teaspoon Cinnamon, ground
· 1/8 cup Vinegar, cider
· 1/4 cup Catsup
· 1/4 teaspoon Chili powder
· 1/4 teaspoon Nutmeg, ground
· 1/4 teaspoon Sugar
· 1/2 cup Water
· Vinegar, cider, to taste
· Sauce, Tabasco, to taste
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 degree 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.