Recipe for North Carolina Chopped Barbecued Pork 2


1 pork shoulder roast
2 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/3 cup cider vinegar, plus extra
1/2 cup ketchup
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
1/2 teaspoon sugar
1 cup water
1 hot sauce, to taste


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

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