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Ingredientes
- 1Â 1/2 lb Pork shoulder roast
- 1/2 tsp Salt
- 1/2 tsp Celery seed
- 63/1000 tsp Cinnamon, grnd
- 47/250 c. Vinegar, cider
- 1/4 c. Catsup
- 1/4 tsp Chili pwdr
- 1/4 tsp Nutmeg, grnd
- 1/4 tsp Sugar
- 1/2 c. Water
- Â Â Vinegar, cider, to taste
- Â Â Sauce, Tabasco, to taste
Direcciones
- 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 min to the lb., till done, basting occasionally with drippings.
- Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pcs. Season to taste with additional vinegar and warm sauce. Serve warm with coleslaw and corn bread.
- Sylvia's comments: I found some stew pork marked WAY down, bought several pkgs. ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frzn 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 which state.
- Apple's comments: I made this for supper tonight and it is GOOD!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 3 servings | |
| Calories 233 | |
| Calories from Fat 91 | 39% |
| Total Fat 10.13g | 13% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 721mg | 30% |
| Potassium 573mg | 16% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.06g | 3% |
| Protein 27.49g | 44% |
