North Carolina Chopped Barbecued Pork

Course : Crockpot
Serves: 3
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1 1/2 pounds pork shoulder roast
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/8 cup cider vinegar
1/4 cup catsup
1/4 teaspoon chili powder
1/4 teaspoon ground nutmeg
1/4 teaspoon sugar
1/2 cup water
1/2 cup cider vinegar -- to taste
2 dashes sauce, Tabasco -- to taste

Preparation / Directions:

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°F oven, 40 minutes to the pound, 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.

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