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North Carolina Chopped Barbecued Pork

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Submitted by susiecat

YIELD

3 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G PORK SHOULDER *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CELERY SEEDS
1/16 0.3
TEASPOONS ML CINNAMON
3/16 44
CUPS ML VINEGAR
cider
¼ 59
CUP ML KETCHUP
¼ 1.3
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML SUGAR
½ 118
CUP ML WATER
1 1
X X VINEGAR
cider, to taste *
1 1
X X RED HOT PEPPER SAUCE
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℉ (160℃) 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 25 8% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 620mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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