North Carolina Chopped Barbecued Pork

Recipe By : Pat
Serving Size : 3

1 1/2 lb pork shoulder roast
1/2 t salt
1/2 t celery seed
1/8 t cinnamon, ground
1/8 c vinegar, cider
1/4 c catsup
1/4 t chili powder
1/4 t nutmeg, ground
1/4 t sugar
1/2 c water
vinegar, cider -- to taste
sauce, tabasco -- to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the
next 9 ingredients in a saucepan and bring to a boil. Pour over roast and
cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done,
basting occasionally with drippings. Transfer roast to a chopping board.
Remove meat from the bone and chop into fairly fine pieces. Season to
taste with additional vinegar and hot sauce. Serve hot with coleslaw and
corn bread.

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Barbecued Pork

Recipe By: 30 Day Gourmet
Submitted by: Mary Ash
Serving Size: 4

1/2 cup onion chopped
1/4 cup celery chopped
1/2 cup ketchup
1/3 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar packed
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
salt and pepper to taste
1 1/2 pounds pork roast

In crock pot, stir all ingredients together except the meat. Set the
meat on top of the sauce and simmer until meat is easily shredded with a
fork. Simmer 6 to 8 hours or overnight. Shred the meat while it is warm.
Stir in the sauce well. The barbecued pork is ready to eat, or cool for
freezing.

Freeze mixture in a freezer bag or container. One batch of BBQ pork
makes enough for 6 to 8 servings.

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