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North carolina chopped barbecued pork
Artist: _
Categories: Barbecue, Crockpot, Entrees, Pork, Sandwiches
Yield: 3
Rating: 0
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Ingredients:
1 1/2 lbsPork shoulder roast
1/2 tspSalt
1/2 tspCelery seed
1/5 tspCinnamon, ground
1/2 cupVinegar, cider
1/4 cupCatsup
1/4 tspChili powder
1/4 tspNutmeg, ground
1/4 tspSugar
1/2 cupWater
Vinegar, cider, to taste
Sauce, Tabasco, to taste
Procedures:
1Brown roast in a small amount of fat and place in a dutch oven.
2Mix the next 9 ingredients in a saucepan and bring to a boil.
3Pour over roast and cover.
4Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.
5transfer roast to a chopping board.
6Remove meat from the bone and chop into fairly fine pieces.
7Season to taste with additional vinegar and hot sauce.
8Serve hot with coleslaw and corn bread.
9sylvia"s comments: i found some stew pork marked way down, bought several packages ($.99/lb!) and stuck them in the freezer.
10Then i put all the ingredients, including the still-frozen pork, in the crockpot this morning.
11Tonight it was done, i just mashed up the meat with a fork and knife and served it over rice.
12The vinegar produces a very interesting taste.
13However, it came out kind of soupy; next time i"ll leave out the water and increase the catsup.
14this is the most popular barbecue dish in north carolina, and, as far as we know, it is indigenous to that state.
 
 
 
 

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