Carolina Barbecue

• 5 lb. Boston butt pork roast
• 2 tsp. vegetable oil
• 1 1/2 c. water
• 1 (8 oz.) can tomato sauce
• 1/4 c. cider vinegar
• 1/4 c. Worcestershire sauce
• 1/4 c. brown sugar
• 1 tsp. celery seed
• 1 tsp. chili powder
• dash of hot pepper sauce
• salt and pepper to taste

1. Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil.
2. In a mixing bowl, combine remaining ingredients and mix well.
3. Pour sauce over roast and bring to a boil.
4. Reduce heat, cover and simmer 2 hours or until pork is tender.
5. Baste roast with sauce during cooking time.
6. Remove pork from oven, cool and slice.
7. Serves 20.

boston butt pork roast, vegetable oil, water, tomato sauce, cider vinegar, worcestershire sauce, brown sugar, celery, chili powder, pepper sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353764 (may not work)