Chopped Barbecue

      3 lb Pork shoulder roast; bone in        2 md Onion; finely chopped
           Or 2 1/2 lbs pork roast, bon             About 1 1/2 cups
      2 tb Red pepper flakes; chrushed         1    Green bell pepper; cored
      2 ts Salt                                     Seeded, and chopped
      1 ts Black pepper; freshly ground        2 c  Barbecue sauce
    3/4 c  White vinegar

  Recipe by: Sylvia Woods Preparation Time: 2:00

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 300oF.  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. S
  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.  Serve hot..