Recipe ingredients
- 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
Recipe method
- 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.
Other crockpot recipes:
North Carolina chopped barbecued pork recipe
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