Be Prepared to cook this early in the morning and for it to cook all day till supper time in the evening.
1 Pork Shoulder Roast
1 teaspoon salt
1 teaspoon celery seed
1/8 cinnamon
1/3 cup apple cider vinegar
1/2 cup ketchup
1/2 teaspoon chilli powder
1/2 teaspoon nutmeg
1/2 teaspoon granulated sugar
1 cup water
Additional vinegar to taste
Hot Sauce to taste! (Recommended to each his or hers own)...
Brown your roast in a small amount of fat and place in a dutch oven or crock pot.
Mix the rest of the ingredients in a saucepan and bring to a boil. Pour over your Roast and cover.
Bake in the Dutch Oven at 325 (American Tempt) 40 minutes to the pound until done and falling apart nicely and remove from the bone.
OR) Put in a crock pot on high until it bubbles nicely then turn down a notch and cook all day, until you can separate the meat with a fork off the bone.
Baste occasionally with the drippings as it is cooking.
When you remove from bone, chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce if preferred.
In the South, we usually ate it with coleslaw and cornbread as side dishes.
ShaunaSay WhiteFeather
