South Carolina Chopped Barbecue
Published March 24, 1981
- Total Time
- 6 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 to 4 pounds pork shoulder, with bone
4 cloves garlic, peeled but left whole
1 cup apple cider vinegar
12 peppercorns
THE SAUCE
2 cups apple cider vinegar
1 teaspoon cayenne pepper
½ teaspoon salt
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 188 milligrams cholesterol; 656 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 17 grams saturated fat; 48 grams fat; 373 milligrams sodium; 46 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
- Step 3
Preheat oven to 350 degrees.
- Step 4
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 ½ 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.
- Step 5
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.
Private Notes
Comments
I tried that recipe but I put my own twist to it I added pink Hawaiian salt ketchup cloves brown sugar &oregano then I smoked it. The sauce is going to be Tangy.add a little sugar sweet and spicy but if that's u want it so be it.