Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    three lb. pork shoulder roast
   1      teaspoon      celery seed
     1/3  cup           cider vinegar
     1/2  cup           ketchup
     1/2  teaspoon      chili powder
     1/2  teaspoon      ground nutmeg
   1      teaspoon      brown sugar
     1/8  teaspoon      ground cinnamon
   1                    bay leaf -- crumbled
     1/2  teaspoon      salt
     1/2  teaspoon      lemon pepper
   1      dash          hot pepper sauce -- or to taste
   1      cup           water

Preparation:

1. In a heavy skillet, brown the roast on all sides in a small amount of oil. 2. Place the roast in a heavy, oven proof pan with tight fitting lid or a pan you can seal with aluminum foil. 3. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over the roast. Cover tightly. 4. Place the roast in a preheated 325-degree oven and bake for about 35-45 minutes per pound. Baste several times with the juices in the pan. 5. Remove the roast and allow to cool slightly. Slice the roast into bite sized thin pieces. Add addi-tional hot pepper sauce and few drops of vinegar if desired for more spicy meat. ============================