SOUTH CAROLINA CHOPPED BARBECUE RECIPE - NYT COOKING
Provided by Patricia Wells
Total Time 6 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
- Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
- Preheat oven to 350 degrees.
- Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
- Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.
Nutrition Facts : @context http//schema.org, Calories 655, UnsaturatedFatContent 26 grams, CarbohydrateContent 2 grams, FatContent 48 grams, FiberContent 0 grams, ProteinContent 46 grams, SaturatedFatContent 17 grams, SodiumContent 372 milligrams, SugarContent 1 gram
CHOPPED PORK BARBECUE RECIPE - NYT COOKING
Provided by Janet Bukovinsky
Total Time 6 hours
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Place the pork loin, fat side up, in a roasting pan. In a medium bowl, combine the remaining ingredients and pour over the roast. Cover and marinate in the refrigerator for at least three hours.
- Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees.
- Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce. To serve, mound on soft rolls and top with coleslaw.
Nutrition Facts : @context http//schema.org, Calories 378, UnsaturatedFatContent 12 grams, CarbohydrateContent 13 grams, FatContent 21 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 7 grams, SodiumContent 616 milligrams, SugarContent 9 grams
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