Carolina Barbecue

• 1 (5 lb.) Boston Butt pork roast
• 2 tsp. vegetable oil
• 1 1/2 c. water
• 1 (8oz.) can tomato sauce
• 1/4 c. cider vinegar
• 1/4 c. Worcestershire sauce
• 1/4 c brown sugar
• Salt & Pepper to taste
• 1 tsp. celery seeds
• 1 tsp. chili powder
• Dash Hot Pepper Sauce

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. Meanwhile,m in a bowl, combine water, tomato sauce, vinegar, Worcestershire, sugar, salt, pepper, celery seeds, chili powder, and hot pepper sauce.
3. Pour sauce over roast and bring to a boil.
4. Reduce heat; cover and simmer 2 hours or until pork is fork tender.
5. Baste roast with sauce during cooking time.
6. Slice or chop to serve.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799691 (may not work)