CHOPPED BARBECUE

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.