Ingredients Jump to Instructions ↓

  1. 1 1/2 to 2 1/2 pounds pork shoulder roast

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon celery seed

  4. 1/8 teaspoon cinnamon, ground

  5. 2 tablespoons cider vinegar

  6. 1/4 cup ketchup

  7. 1/4 teaspoon chili powder

  8. 1/4 teaspoon ground nutmeg

  9. 1/4 teaspoon sugar

  10. 1/2 cup water

  11. cider vinegar and Tabasco, to taste

Instructions Jump to Ingredients ↑

  1. Brown roast in a small amount of fat; place in a large roasting or baking pan. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover with foil. Bake in a preheated 325 oven, about 40 minutes to the pound, until done and very tender, basting occasionally with drippings.

  2. Transfer pork roast to a cutting board. Remove meat from the bone and chop or shred the pork into small pieces. Season pork to taste with additional vinegar and hot sauce. Serve hot, on sandwich buns, with coleslaw, potato salad, and baked beans.

  3. More Pork Shoulder and Pulled Pork Recipes Barbecued Boston Butt Glorified Boston Butt Pulled Pork Barbecue Crockpot Pork Shoulder Pulled Pork Pizza Crockpot Pulled Pork Pulled Pork, North Carolina Style Oven Pulled Pork Barbecue Pulled Pork With Peppers Pulled Pork Sandwiches More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


Send feedback