NORTH CAROLINA CHOPPED BARBECUED PORK |
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Ingredients 1 1/2 pounds Pork shoulder roast
1/2 teaspoon Salt
1/2 teaspoon Celery seed
1/8 teaspoon Cinnamon -- ground
1/8 cup Vinegar -- cider
1/4 cup Catsup
1/4 teaspoon Chili powder
1/4 teaspoon Nutmeg -- ground
1/4 teaspoon Sugar
1/2 cup Water
Vinegar, cider -- to taste
Sauce,
1/2 teaspoon Salt
1/2 teaspoon Celery seed
1/8 teaspoon Cinnamon -- ground
1/8 cup Vinegar -- cider
1/4 cup Catsup
1/4 teaspoon Chili powder
1/4 teaspoon Nutmeg -- ground
1/4 teaspoon Sugar
1/2 cup Water
Vinegar, cider -- to taste
Sauce,
Procedures
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a Tabasco -- to taste
saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a Tabasco -- to taste
saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.
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