Best 9 Chopped Barbecue Recipes

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Chopped barbecue is a delectable dish that tantalizes taste buds with its smoky, tangy, and tender flavors. Originating from the heart of barbecue country, this dish has gained immense popularity and become a staple in many culinary traditions. Whether you prefer the classic pork shoulder or explore variations with chicken, beef, or even tofu, there's a chopped barbecue recipe out there to suit every palate. With its versatility and ability to be tailored to personal preferences, chopped barbecue offers a culinary adventure that promises an unforgettable taste experience.

Let's cook with our recipes!

NORTH CAROLINA EASY CHOPPED BARBECUE



North Carolina Easy Chopped Barbecue image

Provided by Food Network

Categories     main-dish

Time 8h1m

Yield 6 servings

Number Of Ingredients 10

7 pound pork shoulder, bone in
1 pint Al's barbecue sauce, recipe follows
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Steps:

  • Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
  • Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
  • Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
  • Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
  • Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

GRANDMA'S CHOPPED BARBECUE



Grandma's Chopped Barbecue image

Provided by Sunny Anderson

Time 6h15m

Yield 16 servings

Number Of Ingredients 19

1 (9-pound) boneless pork shoulder, skin trimmed
8 cloves garlic, smashed
2 to 3 cups vegetable stock
1/2 cup seafood boil seasoning (recommended: Old Bay)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Sunny's Pork Sauce, recipe follows
2 tablespoons olive oil
1 cup chopped Vidalia onion
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 cups ketchup
1 cup apple cider vinegar
1/2 cup orange juice
1/4 cup Sriracha
2 to 3 tablespoons brown sugar

Steps:

  • Heat the oven to 250 degrees F.
  • With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
  • In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
  • Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
  • Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
  • In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.

BARBECUE CHOPPED SALAD



Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
  • In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE



Carolina Chopped Pork Barbecue Sandwiches with Spicy Vinegar Sauce image

Provided by James Villas

Categories     Sandwich     Pork     Vinegar     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon dried crushed red pepper
2 teaspoons black pepper
1 10-pound bag charcoal briquettes
6 cups (about) hickory-wood chips, soaked in cold water 30 minutes, drained
2 untrimmed boneless pork shoulder halves (Boston butt; about 7 pounds)
12 hamburger buns, split

Steps:

  • Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
  • Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
  • Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
  • Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
  • Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
  • Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

CHOPPED BARBECUE-CHICKEN SANDWICH



Chopped Barbecue-Chicken Sandwich image

To bring your favorite barbecue joint home, grill up some boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient sauce. Cut up the meat, pile it on buns with a simple cabbage slaw, and you're in summertime-sandwich bliss.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground pepper
Vegetable oil, for grill
Five-Ingredient Barbecue Sauce
4 cups thinly sliced red or green cabbage, or a combination
2 scallions, chopped
1/4 cup mayonnaise
1/2 teaspoon celery seed
1 tablespoon apple-cider vinegar
4 seeded hamburger buns, split

Steps:

  • Heat a grill to medium-high. Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.
  • Combine cabbage, scallions, mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.
  • Grill buns, split-sides down; until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw.

CHOPPED BARBECUE BEEF SANDWICH



Chopped Barbecue Beef Sandwich image

Make and share this Chopped Barbecue Beef Sandwich recipe from Food.com.

Provided by JelsMom

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb beef brisket, cooked (can use beef roast if brisket unavailable)
1/2-1 cup barbecue sauce
1 small white onion, thinly sliced
sliced dill pickle
sliced jalapeno (optional)
2 whole wheat hamburger buns

Steps:

  • On cutting board, cut beef into small pieces.
  • Place in saucepan and mix in barbegue sauce until evenly coated and moist. Heat over low-medium until warmed.
  • Spoon onto bun and top with onion & pickle slices. Top with additional barbeque sauce as desired.

PULLED PORK OR CHOPPED BARBECUE, HOME MADE!



Pulled pork or chopped barbecue, home made! image

Shredded Beef Barbecue Recipe This beef Or pork roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well..

Provided by Tammy Green

Categories     Other Snacks

Time 6h

Number Of Ingredients 6

1 beef sirloin or roast pork (2-1/2 pounds) 1 cup of fresh parsley, 1cup chopped onion 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce 4 squeezes fresh lime juice
2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, tablespoons cider vinegar 2 tablespoons spicy mustard 2 teaspoons celery seed 3 teaspoons chili powder 2 teaspoons of hot sauce 1/2 cup of white wine.
2 teaspoons cayenne pepper, 1/2 cup of tomato paste, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut thin slices
hotdogs optional, my suggestions nathans, bess, or kosher
italian sub roll or foot long potato rolls shredded cheese optional, my suggestions cheddar or mozilla cheese
NOW GO COOK!!

Steps:

  • 1. Serves: 12 Prep Time: 4 Hr Cook Time: 2 Hr Beef sirloin or roast pork (2-1/2 pounds)
  • 2. 1 cup of fresh parsley, 3 chopped onion and 3 sliced bell peppers, 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce, 4 squeezes fresh lime juice. 2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, 3 tablespoons cider vinegar, 2 tablespoons spicy mustard, 2 teaspoons celery seeds, 4 teaspoons chili powder, 4 teaspoons of hot sauce 1/2 cup of white wine.
  • 3. Continue to add ingredients to the roast. 2 teaspoons cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut into thin slices. Allow all to sit and marinade for 4 hours, cover and sit in the refrigerator. While marinade is in the refrigerator, place 4 tablespoons in a frying pan let it get hot, place 3 bell peppers, and onions in the hot grease pan. Once veggies start to fry place 12 hotdogs in to pan as well, let fry down slowly.
  • 4. After 4 hours, put your roast and marinade in a deep cooking pot, add Water in it, cover your entire meat and put stove on medium heat. Cook roast for approximately 2 hours. Once meat is complete you can pull your roast apart still remaining in it's juices and sauce. Add 1 cup of cooked onions and peppers, half cup of brown sugar, 2 teaspoon of red crushed pepper, 2 teaspoon of spicy mustard, 1/2 cup of tomato paste, 1 lime squeezed.
  • 5. Now you should have barbecue pulled roast. You can enjoy it as a sub, or as an outrageous hotdogs. Optional, my suggestions are fried or grilled nathans, bess, or kosher hotdogs. italian sub roll or foot long potato rolls used to build your sandwich. Shredded cheese optional, my suggestions are cheddar or mozarilla cheese.

CHOPPED BARBECUE



Chopped Barbecue image

Provided by Kitchen Crew

Categories     Pork

Number Of Ingredients 8

2.5 lb boneless pork roast
2 Tbsp red pepper flakes
2 tsp salt
1 tsp freshly ground black pepper
3/4 c white vinegar
2 finely chopped onion
1.5 c green bell pepper chopped
2 c barbecue sauce, bottle

Steps:

  • 1. Rinse the pork roast and pat it dry with paper towels.
  • 2. Combine the red pepper, salt, and black pepper.
  • 3. Rub the mixture into all sides of the pork.
  • 4. Cover loosely with wax paper and refrigerate overnight.
  • 5. Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
  • 6. Preheat the oven to 300.
  • 7. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor).
  • 8. Scatter the chopped onions and green peppers into the pan.
  • 9. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180.
  • 10. Spoon the pan juices over the pork a few times during roasting.
  • 11. Remove the roast and let stand 1 hour.
  • 12. Keep the pan juices.
  • 13. Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces.
  • 14. Heat the barbecue sauce in a large saucepan over a low heat until hot.
  • 15. Skim the fat from the pan drippings and add the drippings to the barbecue sauce.
  • 16. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through.
  • 17. Serve hot.

SOUTH CAROLINA CHOPPED BARBECUE



South Carolina Chopped Barbecue image

Provided by Patricia Wells

Categories     dinner, project, roasts, main course

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 7

3 to 4 pounds pork shoulder, with bone
4 cloves garlic, peeled but left whole
1 cup apple cider vinegar
12 peppercorns
2 cups apple cider vinegar
1 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
  • Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
  • Preheat oven to 350 degrees.
  • Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
  • Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 48 grams, Fiber 0 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 1 gram

Tips:

  • Choose the right cut of meat. Beef chuck roast, pork shoulder, and chicken thighs are all good options for chopped barbecue.
  • Use a good quality rub. A rub is a mixture of spices and herbs that is applied to the meat before cooking. It helps to add flavor and moisture to the meat.
  • Cook the meat slowly and low. This will help to tenderize the meat and make it fall apart easily.
  • Use a smoker or grill. A smoker is the best way to cook chopped barbecue, but you can also use a grill. If you are using a grill, be sure to use indirect heat.
  • Baste the meat regularly. This will help to keep the meat moist and prevent it from drying out.
  • Let the meat rest before chopping. This will help to redistribute the juices and make the meat easier to chop.
  • Serve the chopped barbecue with your favorite sides. Some popular sides include coleslaw, potato salad, and baked beans.

Conclusion:

Chopped barbecue is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for parties, potlucks, and family gatherings. With a little planning and effort, you can easily make chopped barbecue at home. So fire up your smoker or grill and get started!

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