* 5 lbs. Boston butt 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 * salt and pepper to taste * dash hot pepper sauce (like Tabasco) * 1 tsp. celery seed * 1 tsp. chili powder
What to do:
1. Randomly pierce the surface of the roast with a sharp knife. 2. In a Dutch oven (large, oven proof, pot with cover), heat oil and brown roast on all sides. 3. In a mixing bowl, combine remaining ingredients and mix well. 4. Pour sauce over roast. 5. Bring to a boil, cover pot, then simmer on low for 2 hrs., until meat is very tender. 6. Slice or chop to serve.
* Nutritional information does not include suggested side dishes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com