Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        pork shoulder roast
     1/2  teaspoon      salt
     1/2  teaspoon      celery seed
     1/8  teaspoon      ground cinnamon
     1/8  cup           cider vinegar
     1/4  cup           catsup
     1/4  teaspoon      chili powder
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      sugar
     1/2  cup           water
                        cider vinegar -- to taste
                        sauce, Tabasco -- to taste

Preparation:

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°F 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.