barbecued pork southern style
| Measure | Ingredient |
|---|---|
| 1 | Pork shoulder roast |
| 1 teaspoon | Celery seed |
| ⅓ cup | Cider vinegar |
| ½ cup | Ketchup |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Ground nutmeg |
| 1 teaspoon | Brown sugar |
| ⅛ teaspoon | Ground cinnamon |
| 1 | Bay leaf -- crumbled |
| ½ teaspoon | Salt |
| ½ teaspoon | Lemon pepper |
| 1 dash | Hot pepper sauce -- or to |
| Taste | |
| 1 cup | Water |
* Pork roast of about 3 pounds or more. You may double the sauce recipe if cooking a large roast.
1. In a heavy skillet, brown the roast on all sides in a small amount of oil. 2. Place the roast in a heavy, oven-safe pan with tight fitting lid or a pan that you can seal with aluminum foil. 3. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over the roast. Cover tightly. 4. Place the roast in a preheated 325-degree oven and bake for about 35-45 minutes per pound. Baste several times with the juices in the pan. 5. Remove the roast and allow to cool slightly. Slice the roast into bite sized thin pieces. For spicier meat, add additional hot pepper sauce and a few drops of vinegar.
Recipe By : Jo Anne Merrill
