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    barbeque - Chopped Pork


    Source of Recipe


    from state recipes/mimi's cyber kitchen - North Carolina
    This can be made ahead and frozen. Serve hot on buns and with
    coleslaw and corn bread or mashed potatoes and a salad.

    barbeque - Chopped Pork

    3 pound pork shoulder roast
    1 teaspoon salt
    1 teaspoon celery seed
    1/8 teaspoon ground cinnamon
    3/4 cup cider vinegar
    1/2 cup catsup
    1/2 teaspoon chili powder
    1/2 teaspoon ground nutmeg
    1/2 teaspoon granulated white sugar
    1 cup water
    extra cider vinegar, to taste, optional
    hot sauce, to taste, optional

    Heat oven to 325 degrees F.
    You will need a Dutch oven size cooking pot.
    Pour a small amount of oil/fat into the pot and brown the roast.
    Mix together the salt, celery seed, cinnamon, vinegar, catsup, chili
    powder, nutmeg, sugar and water in a saucepan.
    Bring to a boil and then pour over the roast.
    Cover and bake, 40 minutes to the pound, until done, basting with
    the drippings occasionally.
    Transfer the roast to a cutting board.
    Remove the bones from the meat and chop into fairly fine pieces.
    Season to taste with additional vinegar and hot sauce, if desired.

 

 

 


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