Photo by: Southern Foodways Alliance
North Carolina Chopped Barbecued Pork
Food 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
Recipe 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!
Recipe source: Foodista recipe
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