| Ingredients | | | 1 1/2 | pound | beef, roast | | | 1/2 | teaspoon | salt | | | 1/2 | teaspoon | celery seed | | | 1/16 | teaspoon | cinnamon, ground | | | 3/16 | cup | vinegar, cider | | | 1/4 | cup | ketchup | | | 1/4 | teaspoon | chili powder | | | 1/4 | teaspoon | nutmeg, ground | | | 1/4 | teaspoon | sugar | | | 1/2 | cup | water | | | 1 | | vinegar, cider, to taste | | | 1 | | tabasco sauce, to taste | | | | | |
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 degree 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.
Can be cooked in a crockpot, on Low for 8-10 hours.
This is the most popular barbecue dish in North Carolina, and original recipe calls for pork shoulder roast.
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