5- pound Boston Butt roast 2 teaspoons vegetable oil 1 1/2 cups water 1 can (8 oz.) tomato sauce 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup brown sugar Salt and pepper
to taste 1 teaspoon celery seeds 1 teaspoon chili powder Dash hot pepper sauce
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.