| Carolina Barbecue |
| |
| 1 |
|
5-pound Boston butt roast |
|
| 2 tsp |
|
vegetable oil |
|
| 1 1/2 cups |
|
water |
|
| 1 |
|
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 seeds |
|
| 1 tsp |
|
chili powder |
|
| dash |
|
hot pepper sauce |
|
|
|
|
| |
| 1 |
Randomly pierce the surface of the roast
with a sharp knife. |
| 2 |
In a Dutch oven, brown roast on all
sides in hot oil. In a mixing bowl, combine remaining
ingredients and mix well. |
| 3 |
Pour sauce over roast and bring to a
boil. |
| 4 |
Reduce heat, cover and simmer 2 hours
or until pork is fork-tender. |
| 5 |
Baste roast with sauce during cooking
time. |
| 6 |
Slice or chop to serve. |
|
| |
| Servings: 20 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
260.00 |
|
| |
|
%
Daily Value |
| Total Fat 11.00g |
|
16% |
|
| Saturated Fat 4.00g |
|
20% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
160.00mg |
|
6% |
|
| Carbohydrates
4.00mg |
|
1% |
|
| Protein
33.00g |
|
66% |
|
|
|
| |
| Recipe Type |
| Barbecue, Main Dish, Pork |
| |
| Recipe Source |
|
|
