2 1/2 lb. butt pork roast
1 tsp. corn oil
1 (4 oz.) can tomato sauce
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. brown sugar
1/2 tsp. celery seeds
1/2 tsp. chili powder
Dash red pepper sauce
Salt & pepper to taste

Randomly pierce surface of roast with sharp knife. In Dutch oven over high heat sear the roast on all sides in the corn oil until brown. In a bowl, combine remaining ingredients and mix well. Pour the mixture over the roast and bring to boil on stove top. Reduce heat, cover and simmer, basting frequently for 2 hours, or until pork is fork tender. Let roast stand 10 minutes before slicing. Serves 6.