Ingredients

2 to 3 pound. pork roast, boston butt or shoulder
1 tsp. ginger
2 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper
6 Tbsp. red wine vinegar
1 tsp. celery seed
1 tsp. dry mustard
1/4 C. worcestershire sauce
2 C. water

Cooking Instructions

Preheat oven to 300 degrees. Trim as much fat as possible from pork roast. Place in a large pan; add remaining ingredients. Cover and cook for 6 hours, turning every hour. Remove from oven; when cool, pull apart and put back in sauce. Simmer on top of stove to reduce liquid. Serve as is or on top of rolls.
 
 
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