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Carolina Chopped BBQ




Source of Recipe


wvec


List of Ingredients




3 or 4 pounds fresh pork shoulder, with bone
4 cloves peeled garlic, left whole
3 cups cider vinegar (divided)
12 peppercorns
1 tsp. cayenne pepper
1/2 tsp. salt





Recipe



Combine pork in Dutch oven with garlic, 1 cup cider vinegar and peppercorns.
Add enough water to cover.
Bring to boil, skimming froth as it rises to the surface.
Simmer, partially covered, until very tender, two to three hours.

Meanwhile, combine two cups cider vinegar with one teaspoon cayenne pepper and 1/2 teaspoon salt.

Remove pork from pan, discarding the liquid.
Place on grill over low-to-moderate coals, or on rack of a roasting pan in 350 degree oven. Baste with the vinegar-pepper mixture every 15 minutes or so. Cook for two to three hours, basting often, until fat is crisp.
(Some people add Worcestershire sauce, Tabasco sauce and paprika to the vinegar marinade.)

Chop pork and mix with some of the sauce.
Serve warm.

Makes four to six servings.