1 bone-in pork shoulder blade roast (about 5 pounds), cut in half
1 tablespoon canola oil
1 cup water
1 can (8 ounces) tomato sauce
¼ cup packed brown sugar
¼ cup cider vinegar
¼ cup Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon chili powder
1-½ teaspoons celery seed
1 to 2 teaspoons salt
1 medium onion, halved and thinly sliced
1 cup chopped sweet red or green pepper
1 to 2 tablespoons cornstarch
3 tablespoons cold water
14 to 16 kaiser rolls, split
1. In a large kettle, brown pork in oil on all sides, drain. Combine the water, tomato sauce, brown sugar, vinegar, Worcestershire sauce, hot pepper sauce, chili powder, celery seed and salt; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1-¾ hours.
2. Stir in onion and sweet pepper. Cover and simmer 30-45 minutes longer or until meat is tender. Remove roast. When cool enough to handle, shred meat with two forks; set aside.
3. Skim fat from pan juices. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Return pork to pan and heat through. Serve on rolls.