North carolina chopped barbecued pork 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork Shoulder Roast | |
| 2 | tablespoons | Vegetable Oil |
| 1 | teaspoon | Salt |
| ½ | cup | Ketchup |
| ½ | teaspoon | Chili Powder |
| ½ | teaspoon | Ground Nutmeg |
| 1 | teaspoon | Celery Seed |
| ⅛ | teaspoon | Ground Cinnamon |
| ⅓ | cup | Cider Vinegar, Plus Extra |
| ½ | teaspoon | Sugar |
| 1 | cup | Water |
| Hot Sauce, to taste | ||
Directions
FOR SEASONING
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