Barbecued Pork

• 1 pork shoulder roast
• 1 tsp. celery seed
• 1/3 c. cider vinegar
• 1/2 c. ketchup
• 1/2 tsp. chili powder
• 1/2 tsp. ground nutmeg
• 1 tsp. brown sugar
• 1/8 tsp. ground cinnamon
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. lemon pepper
• 1 dash hot pepper sauce
• 1 c. water

1. In heavy skillet brown the roast on all sides in a small amount of oil.
2. Place roast in a heavy ovenproof pan with tight fitting lid or a pan you can seal with aluminum foil.
3. Place the remaining ingredients in a saucepan and bring to a boil.
4. Boil for 1 minute; pour mixture over the roast.
5. Cover tightly.
6. Place the roast in preheated 325u0b0 oven and bake for about 35 to 45 minutes per pound. Baste several times with the juices in the pan.
7. Remove the roast and allow to cool slightly.
8. Slice the roast into bite sized thin pieces.
9. Add additional hot pepper sauce and few drops of vinegar if desired.
10. Yield:
11. 10 servings.
12. Carbohydrate 5 g, protein 3 g, fat 3 g, calories 58.

pork shoulder roast, celery, cider vinegar, ketchup, chili powder, ground nutmeg, brown sugar, ground cinnamon, bay leaf, salt, lemon pepper, pepper sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302336 (may not work)