North Carolina Chopped Barbecued Pork Burgers
Norma Jean Darden is one of the biggest boosters of southern food in New York and the owner of two soul food restaurants, Miss Maude’s Spoonbread Too and Miss Mamie’s Spoonbread Too, and a catering company, Spoonbread Catering.
She is also the coauthor of the memoir/cookbook Spoonbread and Strawberry Wine, based on family recipes from her southern childhood.
She a kindly shares her North Carolina-style burger with us, which is adapted from her cookbook.
Ingredients
MAKES 6 TO 8 BURGERS
- 2 tablespoons vegetable oil
- 2-pound pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon celery seeds
- 1 teaspoon ground cinnamon
- 1 cup cider vinegar, plus more for seasoning ½ cup ketchup
- ½ teaspoon chili powder ½ teaspoon ground nutmeg ½ teaspoon sugar
- 1cup water
Instructions
- Preheat the oven to 325°F. In a Dutch oven over medium-high heat, heat the oil, then brown the roast on all sides.
- Mix the remaining ingredients together in a medium-size nonreactive saucepan and bring to a boil.
- Pour over the roast and cover.
- Bake until fork tender, about 40 minutes per pound, basting occasionally with the pan drippings.
- Transfer the roast to a cutting board.
- Remove the meat from the bone and chop into fairly fine pieces.