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Eastern North Carolina Chopped Barbeque Recipe

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This recipe for Eastern North Carolina Chopped Barbeque, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley McQueen
Added: Monday, April 20, 2009


1 Fresh Boston But Pork Roast
Salt & Pepper
Crushed red pepper
1 small onion
Texas Pete Hot Sauce

Wash the roast - pat dry
Sprinkle w/salt & pepper and garlic
Chop or dice small onion
Place in a shallow baking pan
Place the diced onion in the base of the pan
Wrap with aluminum foil
Bake at 350 degrees for 1 hour
Check the roast to ensure it is done, let it rest until it cools.
Place roast in refrigerator. When it is cold, place on a chopping board and chopped into small chunks

Mix together wet ingredients:
1 cup apple cider vinegar
2 tbsp of Texas Pete
1 tbsp of sugar, garlic
1 tbsp of crushed red pepper
1 dash of garlic
Allow this mixture to stand for a couple hours.
Taste to see if there is a balance of all the ingredients.
Sprinkle onto the chopped pork.
Sprinkle onto the chopped pork║║║

Number Of Servings:
Number Of Servings:
10 Servings
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Eastern North Carolina Barbeque is usually served with coleslaw on a toasted bun. It can be seasoned to your specific taste, but it should always have a vinegar based seasoning. That is what makes the distinction among barbeque in other regions of the country. North Carolina style chopped pork has little to no tomato base dressings.
My Mother made excellent Barbeque, and she often sold dinners for fundraisers for the Church. Her Barbeque always sold out quickly!
Chopped pork is served with hushpuppies, brunswick stew, and coleslaw in most North Carolina Barbeque Restuarants. Goood Eatin!




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