Chopped Barbecued Pork

Submitted by MHC
Submitted by MHC




1½ lb Pork shoulder roast ½ ts Salt ½ ts Celery seed 1/16 ts Cinnamon, ground 3/16 c Vinegar, cider ¼ c Catsup ¼ ts Chili powder ¼ ts Nutmeg, ground ¼ ts Sugar ½ c Water Vinegar, cider; to taste Sauce, Tabasco; to taste

Nutritional information

No nutrition information available


Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.