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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