Chopped Barbecue
Submitted by hueppi
Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.
YIELD
6 servingsPREP
9 hrsCOOK
60 minREADY
11 hrsThis is real-deal Southern chopped barbecue. No smoker required, just a hot oven, a bone-in pork shoulder, and some patience.
The meat gets rubbed down with crushed red pepper, salt, and black pepper the night before. The next day it roasts low and slow in vinegar until it hits that magical point where it practically falls apart when you look at it.
Chop it up, toss it with the pan drippings, onions, green peppers, and your favorite barbecue sauce. Pile it on buns or eat it straight from the pot. No judgment here.
Chef Tips
- Season the pork the night before and refrigerate. The dry rub needs time to penetrate the meat.
- Let the roast come to room temperature for an hour before it goes in the oven. Cold meat cooks unevenly.
- Spoon pan juices over the pork a few times while roasting to keep the surface moist and build flavor.
- Skim the fat from the drippings before adding them to the sauce. The flavor stays, the grease goes.
Ingredients
Directions
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.
Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
Preheat the oven to 300℉ (150℃).
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 180 degrees F.
Spoon the pan juices over the pork a few times during roasting.
Remove the roast and let stand 1 hour.
Keep the pan juices.
Remove the meat from the bone, if necessary, and chop it into roughly ¼ 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.
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