CHOPPED MEAT BARBECUE

CHOPPED MEAT BARBECUE (Classic Southern Style)

Ingredients

For the Meat

• 2 to 3 lbs beef chuck roast
  OR pork shoulder
  OR boneless chicken thighs

• 1–2 tbsp oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp paprika

• 1 tsp chili powder (optional)

For the BBQ Sauce (homemade)

• 1 cup ketchup

• 1/2 cup water

• 1/4 cup apple cider vinegar

• 2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp mustard (yellow or Dijon)

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne or chili flakes (optional)

Optional Add-ins

• 1 small onion, finely chopped

• 1 tbsp butter

• Hot sauce to taste

• 1 tbsp molasses (for deeper sweetness)

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Instructions

1. Season and brown the meat

1. Pat meat dry and season with salt, pepper, garlic powder, onion powder, paprika, and chili powder.

2. Heat oil in a large pot or Dutch oven.

3. Brown the meat on all sides for flavor (5–8 minutes total).

This step adds depth before braising or smoking.

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2. Cook the meat (3 options)

Option A — Stovetop (Classic Home Method)

1. Add 1–2 cups water or broth.

2. Cover and simmer 2–3 hours on low until meat is tender and falling apart.

Option B — Oven

• Place meat in a covered pan with 1 cup broth.

• Bake at 300°F (150°C) for 2.5–3 hours.

Option C — Smoker (Best Flavor)

• Smoke at 250°F (121°C) for 3–4 hours, or until tender.

• Wrap in foil once it reaches 160°F to keep it moist.

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3. Chop the meat

1. Remove meat from pot or smoker.

2. Chop coarsely with two knives or cleavers.

   • Finer chop = more traditional Southern style

   • Chunkier chop = more modern BBQ style

Pour some cooking juices back over the chopped meat to keep it moist.

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4. Make the barbecue sauce

1. Combine all sauce ingredients in a saucepan.

2. Simmer 10–12 minutes until slightly thickened.

3. Taste and adjust:

   • More vinegar = tangier

   • More brown sugar = sweeter

   • More cayenne = hotter

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5. Combine the chopped meat with sauce

1. Pour sauce over chopped meat.

2. Stir well and heat together on low for 10–15 minutes so flavors blend.

3. Add extra broth or water if you want it looser and juicier.

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Serving Ideas

• Serve on hamburger buns (classic chopped meat sandwiches)

• Eat with coleslaw, pickles, and chips

• Spoon over rice, mashed potatoes, or cornbread

• Use as taco filling

• Serve on baked potatoes

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Variations

North Carolina Vinegar-Style

Replace most of the ketchup sauce with:

• 1 cup apple cider vinegar

• 1 tbsp sugar

• 1 tsp red pepper flakes

• 1 tsp salt

• 1/2 tsp black pepper

Sweet BBQ Style

Add:

• 2 tbsp honey

• 2 tbsp molasses

• Extra brown sugar

Smoky Texas-Style

Add:

• 1 tsp cumin

• 2 tsp chili powder

• More smoked paprika

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.ANOTHER..great soul food recipe to try !

INGREDIENTS:

• 3 pounds pork shoulder roast, bone in
• 2 1/2 lbs pork roast, boned & rolled
• 2 tablespoons red pepper flakes, crushed
• 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

INSTRUCTIONS
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 300¼ F. 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. The soul food recipe is ready to serve hot.....!
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