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North Carolina Chopped Barbecued Pork

1 1/2 lb pork shoulder roast
1/2 ts salt
1/2 ts celery seed
1/4 ts cinnamon, ground
3/8 c cider vinegar
1/4 c catsup
1/4 ts chili powder
1/4 ts nutmeg, ground
1/4 ts sugar
1/2 c water
Tabasco sauce

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 325F 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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