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,
Procedures
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a Tabasco -- to taste
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.
