INGREDIENTS:
1 tablespoon olive oil or high quality lard
8 pork chops or about 4 pounds of pork shoulder roast, use bone-in chops or a bone-in shoulder roast instead of boneless for the richest tasting sauce
1 small onion, finely chopped
½ cup ketchup
1 cup water
1/3 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon nutmeg
1 bay leaf
INSTRUCTIONS:
Preheat oven to 325°F.
Brown meat on all sides in fat/oil over medium to medium-high heat in a flameproof casserole or Dutch oven.
While the meat is browning, combine remaining ingredients and stir to mix well.
When meat has browned, remove from heat and pour mixture over the meat
Cover with lid or foil and bake at 325°F for ½ hours for chops and about 2 ½ hours for roast. Check halfway through baking time, adding a small amount of additional water if necessary.
Remove bay leaf, transfer chops or roast to a warm platter and pour sauce in a gravy boat or pitcher. Spoon or pour some sauce over the meat to moisten.
Recipe from "Primal Blueprint Cookbook-Primal, Paleo, Low Carb, Dairy Free, Grain Free & Gluten Free"
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