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 meat marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen meat, 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. Original recipe calls for pork shoulder roast.
FROM: Spoonbread and Strawberry Wine
Apple's comments: I made this for supper tonight and it is GOOD! :)
71511,2253, GT Cookbook echo moderator at net/node 004/005 From:
Your North Carolina Chopped Bbq is ready. Buon appetito!
Related recipes: Crockpot, Main dish, Sandwich, Meats
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