Chopped Barbecue

Recipe Ingredients

3 lbs	1362g / 48oz	Pork shoulder roast; bone in
2 lbs	908g / 32oz	Onion; finely chopped or (medium)
2 1/2 lbs	1135g / 40oz	Pork roast - bon
2 tablespoons	30ml	Red pepper flakes; crushed
1		Green bell pepper; cored
		Seeded - and chopped
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper; freshly ground
2 cups	474ml	Barbecue sauce
3/4 cup	177ml	White vinegar

Recipe Instructions

1) Rinse the pork roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork Cover loosely with wax paper and refrigerate overnight.

2) Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.

3) Preheat the oven to 300F. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180F. S roast and let stand 1 hour. Keep the pan juices.

4) Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through. Serve hot.

Source:
Brigitte Sealing

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