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Ingredients
US|METRIC
20 SERVINGS
- 6 lb. pork blade roast
- 2 tsp. vegetable oil
- 1 1/2 cups water
- 8 oz. tomato sauce
- 1/4 cup cider vinegar
- 1/4 cup worcestershire sauce
- 1/4 cup brown sugar
- salt (to taste)
- pepper (to taste)
- 1 tsp. celery seed
- 1 tsp. chili powder
- 1 dash hot pepper sauce
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Directions
- 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.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol95mg32% |
Sodium200mg8% |
Potassium560mg16% |
Protein30g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g2% |
Sugars3g |
Vitamin A4% |
Vitamin C2% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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