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Chopped Barbecue

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOPPED BARBECUE
 Categories: Pork, Barbeque
      Yield: 8 Servings
 
      3 lb Pork shoulder roast; bone in
           Or 2 1/2 lbs pork roast, bon
      2 tb Red pepper flakes; chrushed
      2 ts Salt
      1 ts Black pepper; freshly ground
    3/4 c  White vinegar
      2 md Onion; finely chopped
           About 1 1/2 cups
      1    Green bell pepper; cored
           Seeded, and chopped
      2 c  Barbecue sauce
 
  Recipe by: Sylvia Woods Preparation Time: 2:00 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 300oF.  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 180oF. 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.
 
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