North Carolina Chopped Pork BBQ
Categories: Pork, BBQ, Meat, Southern
Yield: 6 servings

1 ea pork shoulder roast
1 ts salt
1 ts celery seed
1/8 ts cinnamon
1/3 C cider vinegar
1/2 C catsup
2 tb liquid smoke
1 ts chili powder
1/8 ts cayenne pepper
1/2 ts nutmeg
1/2 ts sugar
1 c water
Additional vinegar if needed
Louisiana Hot sauce if desired

Brown roast in a little bacon grease and place in a dutch oven.
Mix next 11 ingredients in a saucepan and bring to a boil.
Pour over roast in dutch oven then cover.
Bake in a pre-heated 325 deg-F oven for 45 mins. per pound until well done.
Baste occasionally as it bakes with pan drippings.
Remove meat to a cutting board. Strip from bones and chop into small pieces.
Stir into remaining pot ingredients then add more vinegar if needed along with a dash or two of hot sauce if desired.
Serve on buns or cornbread.

ORIGN: Fred Chambers, Charlotte-NC, circa 1992