Source of Recipe
Master Chef Don Easley
Preparation Time: 2 hours 30 minutes
List of Ingredients
1 5-pound 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
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.