Ingredients

  • 6 pounds pork blade roast
  • 2 teaspoons vegetable oil
  • 1 1/2 cups water
  • 8 ounces tomato sauce
  • 1/4 cup cider vinegar
  • 1/4 cup worcestershire sauce
  • 1/4 cup brown sugar
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon celery seed
  • 1 teaspoon chili powder
  • 1 dash hot pepper sauce

Directions

  1. Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve.
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