My spam folder brought me a recipe for North Carolina Chopped Barbecued Pork this week.  I loooooove Barbecued Pork.  Fred makes it every once in a while and it is so good. I don’t know what his recipe is because he won’t tell me, in fact, he’ll even go to the grocery store for the ingredients to keep from telling me what’s in it.  How’s that?  He won’t go to the grocery store for any other reason, but when it comes to his barbecued pork, he’s there.

I told him about this week’s recipe and he insisted that I not make it.  He said that the only barbecued pork that will be in his house is his own recipe.  I reminded him that I live here too and that he was just being too silly for words, but I’d go along with it.  This time.

The recipe!

North Carolina Chopped Barbecued Pork

  • 1 1/2 lb Pork shoulder roast
  • 1/2 ts Salt
  • 1/2 ts Celery seed
  • 1/16 ts Cinnamon, ground
  • 3/16 c Vinegar, cider
  • 1/4 c Catsup
  • 1/4 ts Chili powder
  • 1/4 ts Nutmeg, ground
  • 1/4 ts Sugar
  • 1/2 c Water
  • Vinegar, cider; to taste
  • Sauce, Tabasco; to taste

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.

Fred swears that this recipe is different from his, but of course, he won’t tell me how different.  I tried the ‘I want to make it after you die’ trick and he told me that his recipe was going with him to the grave.  He is such a silly man sometimes.

Until next time, toodles!