Ingredients

1 pork shoulder (6lb.)

olive oil - enough to cover bottom of skillet

2 teaspoon celery salt

2/3 cup cider vinegar

1 cup ketchup

2 teaspoon chili powder

1 teaspoon ground nutmeg

2 teaspoon brown sugar

1/4 teaspoon cinnamon

2 bay leafs, crumbled

1 teaspoon salt

1 teaspoon lemon pepper or savory

1 tablespoon hot pepper sauce (any kind)

2 cups water

2 tablespoon ground cumin

2 teaspoon Bay seasoning

Preparation

  1. Using a heavy skillet, brown the pork on all sides in some olive oil.
  2. Put the pork in a heavy oven-safe pan with tight fitting lid or use aluminum foil to cover.
  3. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over shoulder. Cover tightly.
  4. Place the roast in a preheated 325 degree oven and bake for about 35-45 minutes per pound. Baste often.
  5. Remove the roast and allow to cool slightly. Pull the pork apart or slice into bite size pieces.
  6. Add additional hot pepper sauce to taste and a few drops of vinegar.