North Carolina Chopped Barbecued Pork

1 hours Prep: 10 minutes Cook: 40 minutes

25 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

1 1/2	pounds	pork shoulder roast
1/2	teaspoon	salt
1/2	teaspoon	celery seeds
1/16	teaspoons	cinnamon, ground
3/16	cups	vinegar	cider
1/4	cup	ketchup
1/4	teaspoon	chili powder
1/4	teaspoon	nutmeg
1/4	teaspoon	sugar
1/2	cup	water
1	x	vinegar	cider, to taste
1	x	red hot pepper sauce (eg. Tabasco)	to taste

Directions

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 F 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.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 25 8% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 620mg	26%
Total Carbohydrate 6.0g	2%
Dietary Fiber 0.0g	1%
Sugars 5.0g
Protein 0.0g	1%

Vitamin A	5%		Vitamin C	5%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

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