3-4 lb. loin or shoulder pork roast
Salt & pepper to taste
1 1/2 c. finely diced celery
1 1/2 c. finely diced green pepper
1 (14 oz.) bottle mild catsup
1 c. pork broth
Black pepper

Cook roast until very tender. Remove and reserve 1 cup liquid. Remove bone and dice meat. Into a 2 quart casserole layer the following:

Meat

Celery + top with catsup & dash of black pepper

Pepper

Repeat to use all ingredients. Make a thick layer of catsup on top. Sprinkle broth over top until casserole is 2/3 full. Bake at 350 degrees for 25 minutes. Reduce heat to 325 degrees for 2 to 2 1/2 hours. (If refrigerated or frozen, start in cold oven.) Serve over rice.