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North Carolina Chopped Barbecued Pork

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      Title: NORTH CAROLINA CHOPPED BARBECUED PORK
 Categories: Crockpot, Main dish, Pork, Sandwiches
      Yield: 3 Servings
 
  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.
  
  Sylvia's comments: I found some stew pork marked WAY down, bought
  several packages ($.99/lb!) and stuck them in the freezer. Then I put
  all the ingredients, including the still-frozen pork, in the crockpot
  this morning. Tonight it was done, I just mashed up the meat with a
  fork and knife and served it over rice. The vinegar produces a very
  interesting taste. However, it came out kind of soupy; next time I'll
  leave out the water and increase the catsup.
  
  This is the most popular barbecue dish in North Carolina, and, as far
  as we know, it is indigenous to that state.
  
  FROM:  Spoonbread and Strawberry Wine
  
  Apple's comments: I made this for supper tonight and it is GOOD!
  :)
  
  Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
  [AppleDebbie]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
 
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