North Carolina Chopped Barbecued Pork 2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Pork Shoulder Roast,
1 tsp: Celery Seed,
2 tbsp: Vegetable Oil,
1/8 tsp: Ground Cinnamon,
1 tsp: Salt,
1/3 cup: Cider Vinegar, Plus Extra
FOR SEASONING
1/2 cup: Ketchup,
1/2 tsp: Sugar,
1/2 tsp: Chili Powder,
1 cup: Water,
1/2 tsp: Ground Nutmeg,
Hot Sauce, to taste
Directions:
Preheat oven to 325 F. Brown the roast in the vegetable oil and place
in a Dutch oven. Mix next 9 ingredients in a saucepan and bring to a
boil. Pour over roast and cover. Bake for 40 mins to the lb, 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 cornbread.
YIELD: 6 to 8 servings
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 04-28-95 (159) Fido:
Cooking
Source from luhu.jp
in a Dutch oven. Mix next 9 ingredients in a saucepan and bring to a
boil. Pour over roast and cover. Bake for 40 mins to the lb, 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 cornbread.
YIELD: 6 to 8 servings
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6
From: Dan Klepach Date: 04-28-95 (159) Fido:
Cooking
Source from luhu.jp