North Carolina Chopped Barbecued Pork Recipe
1 1/2 lb pork shoulder roast
1/2 tsp salt
1/2 tsp celery seed
1/16 tsp cinnamon, ground
3/16 cup vinegar, cider
1/4 cup catsup
1/4 tsp chili powder
1/4 tsp nutmeg, ground
1/4 tsp sugar
1/2 cup water
1 vinegar, cider, to taste
1 sauce, tabasco, to taste
Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a 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.
Sylvia's comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I put
all the ingredients, including the still-frozen pork, in the crockpot
this morning. Tonight it was done, I just mashed up the meat with a
fork and knife and served it over rice. The vinegar produces a very
interesting taste. However, it came out kind of soupy; next time I'll
leave out the water and increase the catsup.
This is the most popular barbecue dish in North Carolina, and, as far
as we know, it is indigenous to that state.
FROM: Spoonbread and Strawberry Wine
Apple's comments: I made this for supper tonight and it is GOOD!
Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
to Crock Pot Recipes
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