North Carolina Pulled Pork

Since trying this recipe years ago, I haven't been able to cook pork roast any other way; it is fabulous! I usually serve it with garlic bread to sop up the juices. Coleslaw goes with it very well also. The vinegar, ketchup and water are the most important ingredients to the sauce. I have added other spices on hand when out of the ones listed and it always turns out just as good.


  

4-5 lb. Pork Roast
Seasoning Salt
1 tsp. Salt
1 tsp. Celery Seed
1/4 tsp. Ground Cinnamon
1/4 C. Vinegar (any kind)
1/2 C. Ketchup
1/2 tsp. Chili Powder
1/4 tsp. Ground Nutmeg
1/2 tsp. Sugar
1 C. Water
Tabasco Sauce, to taste

Brown the roast in a small amount of fat in a Dutch oven or roaster. Season with seasoning salt.
Mix the rest of the ingredients, excluding the Tabasco Sauce, and poor over the browned roast.
Bake in a preheated 325° oven, about 40 minutes to the pound, until done and very tender. When done, pull the pork with two forks until it is all shredded, then mix all meat and juice together.
Let people add Tabasco Sauce to taste on their servings.