How To make Chopped Barbecue
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.
How To make Chopped Barbecue's Videos
Barbecue Chopped Beef Sandwich
Chef Tom smokes up a chuck roast on the Yoder Smokers YS640s Pellet Grill for a Barbecue Chopped Beef Sandwich!
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Recap from the Food Network's Chopped Grill Masters featuring the highlights of cowboy cook Kent Rollins.
California Pizza Kitchen's Original BBQ Chicken Chopped Salad | Food Hacks • Pepper.ph
More a decontructed taco than a salad, CPK's Original BBQ Chicken Chopped Salad is a salad for people who don't like to eat salads. Recipe here:
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Chopped Turkey Barbecue!
How to cook thr world's best chopped Tirkey Barbecue and grilled Honey & Orange Porkchops!
Authentic Chopped Cheese Sandwich Recipe | Spanish Harlem
Born in the bodegas of Spanish Harlem, the Chopped Cheese Sandwich is a true New York Original. Not a cheese steak, not a burger. This is a CHOPPED CHEESE SANDWICH! Enjoy!
By Eli Rosenberg
The bodega in East Harlem looks like many others, its awning advertising coffee, candy, and hot and cold sandwiches. But it is the chopped cheese that draws people from far away.
This bodega, Hajji’s, is in the midst of a name change to Harlem Taste, an effort, perhaps, to harness its reputation as the birthplace of the sandwich.
As with many food dishes, the chopped cheese’s origin is obscured by rumor. Perhaps it was an attempt at a Philadelphia cheesesteak without the right ingredients, or the result of a creative flurry in the hands of an inebriated chef. Whatever it was, it seems to have been born at the intersection of taste and necessity.
But talk to some of the workers at Hajji’s and they will tell you about Carlos Soto, a longtime deli man who they said died of cancer in 2014. Carlos created the sandwich at some point during his more than 20 years working at the store, they said.
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Eastern Carolina style chopped barbecue
Pork Shoulder
Sauce
2 1/2 tablespoons sugar
1 1/2 cup white distilled vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
21/2 tablespoons red crushed pepper
Bake roast 375 for 4 hours until done
Season roast with
Salt free seasoning blend
Salt free garlic herb seasoning
Chop when done put in frying pan on stove pour sauce over chopped pork cook for 20 minutes stirring occasionally!
Enjoy