Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

Carolina BBQ




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 20
Preparation Time: 2 hours 30 minutes

Cuisine: Cajun


List of Ingredients




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

Recipe



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 boil.
Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
Baste roast with sauce during cooking time.
Remove pork from pan cool slightly and slice or chop to serve.