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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
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.