Barbecued Pork Recipe

Name: Barbecued Pork
Yield: 4 servings
Cuisine: American
Ingredients: 1 pork shoulder roast; 1 tsp. celery seed; 1/3 c. cider vinegar; 1/2 c. ketchup; 1/2 tsp. chili powder; 1/2 tsp. ground nutmeg; 1 tsp. brown sugar; 1/8 tsp. ground cinnamon; 1 bay leaf; 1/2 tsp. salt; 1/2 tsp. lemon pepper; 1 dash hot pepper sauce; 1 c. water

Servings: persons

1 pork shoulder roast
1 tsp. celery seed
1/3 c. cider vinegar
1/2 c. ketchup
1/2 tsp. chili powder
1/2 tsp. ground nutmeg
1 tsp. brown sugar
1/8 tsp. ground cinnamon
1 bay leaf
1/2 tsp. salt
1/2 tsp. lemon pepper
1 dash hot pepper sauce
1 c. water

1
In heavy skillet brown the roast on all sides in a small amount of oil.
2
Place roast in a heavy ovenproof pan with tight fitting lid or a pan you can seal with aluminum foil.
3
Place the remaining ingredients in a saucepan and bring to a boil.
4
Boil for 1 minute; pour mixture over the roast.
5
Cover tightly.
6
Place the roast in preheated 325u00b0 oven and bake for about 35 to 45 minutes per pound. Baste several times with the juices in the pan.
7
Remove the roast and allow to cool slightly.
8
Slice the roast into bite sized thin pieces.
9
Add additional hot pepper sauce and few drops of vinegar if desired.
10
Yield:
11
10 servings.
12
Carbohydrate 5 g, protein 3 g, fat 3 g, calories 58.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pork shoulder roast, 1 tsp. celery seed, 1/3 c. cider vinegar, 1/2 c. ketchup, and more.

Yes, Barbecued Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Pork

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