"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 4 lb. pork roast 1 c. ketchup 1 c. barbecue sauce 4 c. chopped celery 2 c. water 1 c. chopped onion 2 tbsp. vinegar 2 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. salt Rolls or buns
Place roast in a Dutch oven. Combine all remaining ingredients except rolls. Pour over meat. Cover and bake at 300º for 5 hours, turning roast occasionally. Shred roast with a fork. Serve on rolls.
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