MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title: North Carolina Chopped Barbecued Pork
  Categories: Crockpot, Main dish, Pork, Sandwich
       Yield: 3 servings
   1 1/2 lb Pork shoulder roast
     1/2 ts Salt
     1/2 ts Celery seed
    1/16 ts Cinnamon, ground
    3/16 c  Vinegar, cider
     1/4 c  Catsup
     1/4 ts Chili powder
     1/4 ts Nutmeg, ground
     1/4 ts 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.
   Sylvia’s comments: I found some stew pork marked WAY down, bought
   several packages ($.99/lb!) and stuck them in the freezer.  Then I
   put all the ingredients, including the still-frozen pork, in the
   crockpot this morning. Tonight it was done, I just mashed up the meat
   with a fork and knife and served it over rice.  The vinegar produces
   a very interesting taste. However, it came out kind of soupy; next
   time I'll leave out the water and increase the catsup.
   This is the most popular barbecue dish in North Carolina, and, as far
   as we know, it is indigenous to that state.
   FROM:  Spoonbread and Strawberry Wine
   Apple’s comments: I made this for supper tonight and it is GOOD!  :)
   Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY From:
   Sylvia Steiger