MISSISSIPPI BBQ

By cnash

Ingredients

• 2 1/2 lb. butt pork roast
• 1 tsp. corn oil
• 1 (4 oz.) can tomato sauce
• 1/4 c. cider vinegar
• 1/4 c. Worcestershire sauce
• 1/4 c. brown sugar
• 1/2 tsp. celery seeds
• 1/2 tsp. chili powder
• Dash red pepper sauce
• Salt & pepper to taste

Details

Servings 2
Adapted from cooks.com

Preparation

Step 1

Randomly pierce surface of roast with sharp knife. In Dutch oven over high heat sear the roast on all sides in the corn oil until brown. In a bowl, combine remaining ingredients and mix well. Pour the mixture over the roast and bring to boil on stove top. Reduce heat, cover and simmer, basting frequently for 2 hours, or until pork is fork tender. Let roast stand 10 minutes before slicing. Serves 6.