North Carolina Easy Chopped Barbecue
- 7 pound pork shoulder, bone in
- 1 pint Al's barbecue sauce, recipe follows
- Al's Barbecue Sauce:
- 1 gallon apple cider vinegar
- 1 (28-ounce) bottle ketchup
- 22 ounces light brown sugar
- 1/4 cup garlic powder
- 1/4 cup salt
- 1/2 cup crushed red pepper
- 1 tablespoon ground black pepper
- 1/2 teaspoon ground cloves
Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
Note: You should get about a 40-percent return on your original weight (7 pounds = just under 3 pounds).
Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
Yield: 5 quarts
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Al Carson