By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 2.5 lb
- boneless pork roast
- 2 Tbsp
- red pepper flakes
- 2 tsp
- 1 tsp
- freshly ground black pepper
- 3/4 c
- white vinegar
- finely chopped onion
- 1.5 c
- green bell pepper chopped
- 2 c
- barbecue sauce, bottle
1Rinse the pork roast and pat it dry with paper towels.
2Combine the red pepper, salt, and black pepper.
3Rub the mixture into all sides of the pork.
4Cover loosely with wax paper and refrigerate overnight.
5Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
6Preheat the oven to 300.
7Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor).
8Scatter the chopped onions and green peppers into the pan.
9Roast the meat until a thermometer inserted into the thickest part of the roast registers 180.
10Spoon the pan juices over the pork a few times during roasting.
11Remove the roast and let stand 1 hour.
12Keep the pan juices.
13Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces.
14Heat the barbecue sauce in a large saucepan over a low heat until hot.
15Skim the fat from the pan drippings and add the drippings to the barbecue sauce.
16Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through.