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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Eastern Carolina Chopped BBQ Recipe

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This recipe for Eastern Carolina Chopped BBQ is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 pound pork shoulder, bone in
1 pint homemade barbeque sauce,

Homemade BBQ Sauce

1 gallon apple cider vinegar
1 (28-ounce) bottle Heinz ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup sea salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves
Directions:
Directions:
For BBQ sauce, mix all ingredients in a 6-quart stainless steel pot. Bring to a boil then simmer about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

Preparation

Preheat oven to 325º degrees

Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.

Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.

Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.

Remove meat from the grill and chop into bite-sized pieces. Serve with additional barbecue sauce if desired.

 

 

 

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