North Carolina Chopped Barbecued Pork
By: Anonymous
Published: Saturday, December 12, 2009 - 2:43am

Ingredients




1 1/2 pounds Pork shoulder roast
1/2 teaspoon Salt
1/2 teaspoon Celery seed
8/127 teaspoon Cinnamon, ground
3/16 cup Vinegar, cider
1/4 cup Catsup
1/4 teaspoon Chili powder
1/4 teaspoon Nutmeg, ground
1/4 teaspoon Sugar
1/2 cup Water
Vinegar, cider, to taste
Sauce, Tabasco, to taste

Preparation

1 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. 2 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. 3 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. 4 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. 5 However, it came out kind of soupy; next time I'll leave out the water and increase the catsup. 6 This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state. 7 Apple's comments: I made this for supper tonight and it is GOOD!