Ingredients
4 to 6 pound Boston Butt pork roast
2 Tablespoons cooking oil
1-1/2 cups water
8-ounce can tomato sauce
1/4 cup vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce
Directions
1 Randomly pierce surface of roast with a sharp knife.
2 In a Dutch oven, brown roast on all sides in hot oil.
3 Combine remaining ingredients in a bowl; mix well.
4 Pour over roast and bring to a boil.
5 Reduce heat, cover and simmer 2 hours or until pork is fork tender.
6 Baste roast with sauce during cooking time.
7 Slice or chop to serve.
MAKES 8 to 10 servings
4 to 6 pound Boston Butt pork roast
2 Tablespoons cooking oil
1-1/2 cups water
8-ounce can tomato sauce
1/4 cup vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce
Directions
1 Randomly pierce surface of roast with a sharp knife.
2 In a Dutch oven, brown roast on all sides in hot oil.
3 Combine remaining ingredients in a bowl; mix well.
4 Pour over roast and bring to a boil.
5 Reduce heat, cover and simmer 2 hours or until pork is fork tender.
6 Baste roast with sauce during cooking time.
7 Slice or chop to serve.
MAKES 8 to 10 servings