Eastern North Carolina Chopped Barbeque Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Fresh Boston But Pork Roast
Salt & Pepper
Garlic
Sugar
Crushed red pepper
1 small onion
Texas Pete Hot Sauce
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Directions: |
Directions: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 porkººº |
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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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