*  Exported from  MasterCook II  *
 
                              Chopped Barbecue
 
 Recipe By     : Sylvia Woods
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Pork & Ham                       Soul Food
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        pork shoulder roast -- bone in
                         or 2 1/2 lbs pork roast, boned&rolled
    2      tablespoons   red pepper flakes -- chrushed
    2      teaspoons     salt
    1      teaspoon      black pepper -- freshly ground
      3/4  cup           white vinegar
    2      medium        onion -- finely chopped
                         about 1 1/2 cups
    1                    green bell pepper -- cored
                         seeded, and chopped
    2      cups          barbecue sauce
 
 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.
 Spoon the pan juices over the pork a few times during roasting.  Remove the
 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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 NOTES : To serve a barbecue pork shoulder, simply prepare this recipe
 through Step 3 and serve the pork whole, sliced thin.

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