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Classic Pulled Pork


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  • 5 lbs. Boston Butt Roast
  • 2 tsp. Vegetable Oil
  • 1 1/2 C Water
  • 1 8 oz. Can Tomato Sauce
  • 1/4 C Cider Vinegar
  • 1/4 C Worcestershire Sauce
  • 1/4 C Brown Sugar
  • Salt and Pepper to taste
  • Dash of Hot Pepper Sauce
  • 1 tsp. Celery Seed
  • 1 tsp. Chili Powder



Step 1

Randomly pierce the surface of the roast with a sharp knife.

In Dutch oven (large, oven proof, pot with cover) heat oil and brown roast on all sides.

In a mixing bowl, combine remaining ingredients and mix well.

Pour sauce over roast.

Bring to a boil, cover pot, then simmer on low for 2 hrs, until meat is very tender.

Slice and chop to serve.

Serve with cole slaw.

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