By Just A Pinch KitchenCrew
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2.5 lbboneless pork roast
2 Tbspred pepper flakes
1 tspfreshly ground black pepper
3/4 cwhite vinegar
2finely chopped onion
1.5 cgreen bell pepper chopped
2 cbarbecue sauce, bottle
How to Make Chopped Barbecue
- Rinse the pork roast and pat it dry with paper towels.
- Combine the red pepper, salt, and black pepper.
- Rub the mixture into all sides of the pork.
- Cover loosely with wax paper and refrigerate overnight.
- Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
- Preheat the oven to 300.
- Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor).
- Scatter the chopped onions and green peppers into the pan.
- Roast the meat until a thermometer inserted into the thickest part of the roast registers 180.
- Spoon the pan juices over the pork a few times during roasting.
- Remove the roast and let stand 1 hour.
- Keep the pan juices.
- Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces.
- Heat the barbecue sauce in a large saucepan over a low heat until hot.
- Skim the fat from the pan drippings and add the drippings to the barbecue sauce.
- Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through.
- Serve hot.