|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 servings |
Prep. Time: |
:10 |
Total Time: |
|
Ingredients: |
|
|
6 lb. pork shoulder roast
2 tsp. salt
2 tsp. celery seed
1/4 tsp. ground cinnamon
3/4 cup cider vinegar
1 cup catsup
1 tsp. chili powder
1 tsp. ground nutmeg
1 tsp. sugar
2 cups water
Worcestershire sauce
|
Directions:
|
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325°F. oven, 40 minutes to the pound, until done; baste occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce.
|
|
|
Serve hot with coleslaw and cornbread.
I omitted the water and increased the catsup to 1-1/2 cups, increased the cider vinegar to 1 cup as well as using a crockpot. This was served with Portuguese rolls, cole slaw, and potato salad but no cornbread. I added Worcestershire Sauce instead of hot sauceas well as additional cider vinegar.
From Spoonbread and Strawberry Wine.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
