1 1/2 lb Pork shoulder roast

    1/2 ts Salt

    1/2 ts Celery seed

   1/16 ts Cinnamon, ground

   3/16 c  Vinegar, cider

    1/4 c  Catsup

    1/4 ts Chili powder

    1/4 ts Nutmeg, ground

    1/4 ts Sugar

    1/2 c  Water

           Vinegar, cider; to taste
           Sauce, Tabasco; to taste
  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^ 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.
  Sylvia's comments: I found some stew pork marked WAY down, bought several
  packages ($.99/lb!) and stuck them in the freezer.  Then I put all the
  ingredients, including the still-frozen pork, in the crockpot this morning.
  Tonight it was done, I just mashed up the meat with a fork and knife and
  served it over rice.  The vinegar produces a very interesting taste.
  However, it came out kind of soupy; next time I'll leave out the water and
  increase the catsup.
  This is the most popular barbecue dish in North Carolina, and, as far as we
  know, it is indigenous to that state.
  FROM:  Spoonbread and Strawberry Wine
  Apple's comments: I made this for supper tonight and it is GOOD!  :)
  Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005