Chopped Barbecue Pork
Submitted by jdav
Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minGood barbecue is simple. Season it, cook it slow, don’t mess with it too much.
A bone-in pork shoulder gets a fiery rub of crushed red pepper, salt, and black pepper, then sits overnight in the fridge to soak up all that heat. The next day it goes into a low oven with a generous pour of white vinegar and a scatter of onions and green peppers.
Once the meat hits that fall-apart stage, chop it fine, mix it with the pan drippings and barbecue sauce, and serve it hot.
Kitchen Tips
- Bone-in pork shoulder gives you the best flavor. The bone adds richness as the meat roasts.
- The vinegar does double duty: it tenderizes the pork and adds that classic Carolina-style tang.
- Let the roast rest for a full hour after it comes out of the oven. This lets the juices redistribute so the chopped meat stays moist.
- Warm the sauce gently. Boiling it breaks down the flavors and makes it taste flat.
Ingredients
Directions
Rinse the pork roast and pat it dry with paper towels.
1) 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 300degreesF.
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 180degreesF.
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 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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