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
- 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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