Carolina Barbecue
Equipment
- Dutch oven
Ingredients
- 1 5- pound Boston butt roast
- 2 tsp vegetable oil
- 1 1/2 cups water
- 1 8- oz. tomato sauce
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- salt to taste
- pepper to taste
- 1 tsp celery seeds
- 1 tsp chili powder
- dash hot pepper sauce
Instructions
- 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 a boil.
- Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
- Baste roast with sauce during cooking time.
- Slice or chop to serve.
Nutrition values
Calories: 260 kcal