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

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