2 to 3 lb. pork roast, Boston butt or shoulder
1 teaspoon ginger
2 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper
6 tablespoon red wine vinegar
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 cup Worcestershire sauce
2 cup water
Preheat oven to 300 degrees. Trim as much fat as possible from pork roast. Place in a large pan; add remaining ingredients. Cover and cook for 6 hours, turning every hour. Remove from oven; when cool, pull apart and put back in sauce. Simmer on top of stove to reduce liquid. Serve as is or on top of rolls.