SOUTH CAROLINA CHOPPED BARBECUE

South Carolina Chopped Barbecue image

Provided by Patricia Wells

Categories dinner, project, roasts, main course

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 to 4 pounds pork shoulder, with bone
4 cloves garlic, peeled but left whole
1 cup apple cider vinegar
12 peppercorns
2 cups apple cider vinegar
1 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
Preheat oven to 350 degrees.
Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 48 grams, Fiber 0 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 1 gram