North Carolina Easy Chopped Barbecue Recipes

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

Steps:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
• In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

Steps:

• Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Steps:

• Melt the butter in a large, heavy saucepan over medium high heat.
• Add the onion and saute 3 minutes.
• Add the remaining ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
• Season with salt and pepper.
• Serve with sliced or chopped pork roast or roast beef.

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

Steps:

• Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.

Steps:

• Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.

Steps:

• Put roast in roasting pan.
• Combine remaining ingredients in a medium bowl; stir well.
• Pour mixture over roast.
• Cover and bake at 325 degrees for 5-6 hours or until meat is very tender.
• Remove from oven; let cool.
• Skim fat from surface of sauce. Remove roast from sauce.
• Remove meat from bone and chop meat. Return chopped meat to sauce in pan and stir well.
• Cover and bake at 325 degrees for 15 minutes or until thoroughly heated.

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.

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
• Strain to remove peppercorns if desired.
• Serve on pulled pork with coleslaw, on a plate or on a bun.