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Carolina BBQ


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  • 1 5-pound Armour Boston Butt roast
  • 2 teaspoons vegetable oil
  • 1 1/2 cups water
  • 1 8-ounce can tomato sauce
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon chili powder
  • Dash hot pepper sauce
  • Salt and pepper, to taste


Servings 20


Step 1

Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Remove pork from pan cool slightly and slice or chop to serve.


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