Chopped Barbecue

---------- Recipe via Meal-Master (tm) v8.03

Title: CHOPPED BARBECUE
Categories: Pork, Barbeque
Yield: 8 Servings

3 lb Pork shoulder roast; bone in
Or 2 1/2 lbs pork roast, bon
2 tb Red pepper flakes; chrushed
2 ts Salt
1 ts Black pepper; freshly ground
3/4 c White vinegar
2 md Onion; finely chopped
About 1 1/2 cups
1 Green bell pepper; cored
Seeded, and chopped
2 c Barbecue sauce

Recipe by: Sylvia Woods Preparation Time: 2:00 1)
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.

2) Place the seasoned pork in a shallow roasting pan
and let stand at room temperature 1 hour.

3) Preheat the oven to 300oF. 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 180oF. S roast and let stand 1 hour.
Keep the pan juices.

4) 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.

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