1½ pounds pork shoulder roast

½ teaspoon salt

½ teaspoon celery seed

1/16 teaspoon cinnamon, ground

3/16 cup vinegar, cider

¼ cup catsup

¼ teaspoon chili powder

¼ teaspoon nutmeg, ground

¼ teaspoon sugar

½ cup water

vinegar, cider; to taste

sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 degrees F oven, 40 minutes for each pound of pork, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.