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North Carolina Chopped Barbecued Pork
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−1/2 pounds Pork shoulder roast
/2 teaspoon Salt
/2 teaspoon Celery seed
/8 teaspoon Cinnamon, ground
/8 cup Vinegar, cider
/4 cup Catsup
/4 teaspoon Chili powder
/4 teaspoon Nutmeg, ground
/4 teaspoon Sugar
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/2 cup Water
• Vinegar, cider, to taste
• Sauce, Tabasco, to taste
Brown roast in a small amount of fat and place in a Dutch oven. Mix the next
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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. 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.
North Carolina Chopped Barbecued Pork
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