North Carolina Chopped Barbecued Pork
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Ingredients
| 6 lbs. | pork shoulder roast | | 2 tsp. | salt | | 2 tsp. | celery seed | | 1/4 tsp. | ground cinnamon | | 3/4 cup | cider vinegar | | 1 cup | catsup | | 1 tsp. | chili powder | | 1 tsp. | ground nutmeg | | 1 tsp. | sugar | | 2 cups | water | | Worcestershire sauce |
0 Recipe Reviews
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Instructions
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°F. oven, 40 minutes to the pound, until done; baste 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.
Author's Comments
Serve hot with coleslaw and cornbread.
I omitted the water and increased the catsup to 1-1/2 cups, increased the cider vinegar to 1 cup as well as using a crockpot. This was served with Portuguese rolls, cole slaw, and potato salad but no cornbread. I added Worcestershire Sauce instead of hot sauceas well as additional cider vinegar.
From Spoonbread and Strawberry Wine.
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