Chopped Barbecue

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Servings: 8 Difficulty: Intermediate
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Slow-roasted pork shoulder tossed in a tangy, spicy barbecue sauce with fresh peppers and onions
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This Chopped Barbecue is the ultimate comfort food, featuring tender, slow-roasted pork shoulder that falls off the bone. The meat is seasoned with a rub of red pepper flakes and spices, then roasted until succulent before being chopped into bite-sized pieces. It’s then tossed in a rich, homemade barbecue sauce enriched with pan drippings, sharp white vinegar, and fresh green bell peppers and onions. The result is a dish with a perfect balance of smoky, sweet, and tangy flavors. Ideal for game day gatherings, potlucks, or a hearty family dinner, this recipe delivers authentic Southern-style taste with every forkful.

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Chopped Barbecue

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 824.0

Description

This Chopped Barbecue is the ultimate comfort food, featuring tender, slow-roasted pork shoulder that falls off the bone. The meat is seasoned with a rub of red pepper flakes and spices, then roasted until succulent before being chopped into bite-sized pieces. It&# 226;ÂÂs then tossed in a rich, homemade barbecue sauce enriched with pan drippings, sharp white vinegar, and fresh green bell peppers and onions. The result is a dish with a perfect balance of smoky, sweet, and tangy flavors. Ideal for game day gatherings, potlucks, or a hearty family dinner, this recipe delivers authentic Southern-style taste with every forkful.

Ingredients

Directions

  1. Pat the pork shoulder dry with paper towels. Combine 2 tablespoons red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl.
  2. Rub the spice mixture evenly over all sides of the pork. Cover loosely with wax paper and refrigerate overnight to allow flavors to penetrate.
  3. Remove pork from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 300ðF (150ðC).
  4. Place seasoned pork in a shallow roasting pan. Pour 3/4 cup white vinegar over the meat, adjusting to taste for desired acidity.
  5. Scatter finely chopped onions and seeded, chopped green bell peppers around the pork in the pan.
  6. Roast uncovered until a meat thermometer inserted into the thickest part registers 180ðF (82ðC), approximately 3 to 3.5 hours.
  7. Remove from oven and let the meat rest for 1 hour. Reserve the pan juices.
  8. Remove meat from bone if necessary and chop into roughly 1/4-inch pieces.
  9. Skim fat from the reserved pan drippings. Heat 2 cups barbecue sauce in a large saucepan over low heat.
  10. Stir the skimmed drippings into the barbecue sauce. Add the chopped pork, onions, and peppers to the sauce.
  11. Warm the mixture gently without boiling until heated through. Serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 824.0kcal
% Daily Value *
Total Fat 47.7g74%
Saturated Fat 17.0g85%
Cholesterol 272.4mg91%
Sodium 211.1mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chopped barbecue, pork shoulder, bbq sauce, slow roast, game day food, comfort food, southern style, pork roast, barbecue recipe, bell peppers, onions, vinegar sauce, red pepper flakes, potluck dish, tangy pork, smoky flavor, family dinner, leftover friendly, crowd pleaser, homemade bbq
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