CHOPPED BARBECUE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chopped Barbecue image

Provided by Kitchen Crew

Categories     Pork

Number Of Ingredients 8

2.5 lb boneless pork roast
2 Tbsp red pepper flakes
2 tsp salt
1 tsp freshly ground black pepper
3/4 c white vinegar
2 finely chopped onion
1.5 c green bell pepper chopped
2 c barbecue sauce, bottle

Steps:

  • 1. Rinse the pork roast and pat it dry with paper towels.
  • 2. Combine the red pepper, salt, and black pepper.
  • 3. Rub the mixture into all sides of the pork.
  • 4. Cover loosely with wax paper and refrigerate overnight.
  • 5. Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
  • 6. Preheat the oven to 300.
  • 7. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor).
  • 8. Scatter the chopped onions and green peppers into the pan.
  • 9. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180.
  • 10. Spoon the pan juices over the pork a few times during roasting.
  • 11. Remove the roast and let stand 1 hour.
  • 12. Keep the pan juices.
  • 13. Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces.
  • 14. Heat the barbecue sauce in a large saucepan over a low heat until hot.
  • 15. Skim the fat from the pan drippings and add the drippings to the barbecue sauce.
  • 16. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through.
  • 17. Serve hot.

There are no comments yet!