North carolina chopped barbecued pork

Yield: 3 Servings

Ingredients:

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon ground
3/16 c Vinegar cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg ground
1/4 ts Sugar
1/2 c Water

Instructions:

Vinegar cider; to taste Sauce Tabasco; to taste 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 pork marked WAY down bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients including the still-frozen pork in the crockpot this morning. Tonight it was done I just mashed up the meat with a fork and knife and served it over rice. The vinegar produces a very interesting taste. However it came out kind of soupy; next time I'll leave out the water and increase the catsup. This is the most popular barbecue dish in North Carolina and as far as we know it is indigenous to that state. FROM: Spoonbread and Strawberry Wine Apple's comments: I made this for supper tonight and it is GOOD! :) Posted on GEnie Food & Wine RT Apr 22 1993 by J.APPLEBURY [AppleDebbie] From the recipe files of Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 GT Cookbook echo moderator at net/node 004/005