Pork Barbecue Sandwiches
(Not North Carolina-Style)
Recipe By : Diane Bramos

1 pork shoulder roast fat removed
lemon pepper for sprinkling
1 large onion finely chopped
1 teaspoon celery seed
1/3 cup cider vinegar
1/2 cup ketchup
1/2 teaspoon chili powder
1/4 teaspoon jalapeno chile pepper or to taste
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce or to taste
1 tablespoon Worcestershire sauce
1 cup water

Heavily sprinkle the roast, on all sides, with lemon pepper. Place in crockpot. Put chopped onion over roast. Mix together remaining ingredients and pour over roast. Place crockpot on high for about 1 hour. Turn to low and cook the rest of the day on low. About 1 hour before serving, shred meat. Continue cooking. For serving, remove meat to a serving bowl. You can use remaining sauce for serving at the table.

NOTES : Use a pork roast of about 3 pounds without bone. If using a roast with bone, make sure it is about 4-5 pounds. You can double the sauce if using a larger roast. I generally use the sauce as is and make another batch sauce for serving at the table. The best tasting buns to use are the potato buns. If I have leftovers, I serve them later without buns but with cornbread and green beans.