By Just A Pinch KitchenCrew
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- 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
How to Make Chopped Barbecue
- 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.
- 17Serve hot.