Chopped Bbq Recipe

Bulk Meat

1. 1

   Prepare and season meat

   Cut pork shoulder and beef brisket into roughly 1½–2 inch cubes (this size breaks down during cooking but gives good initial browning). Pat the cubes dry with paper towels. In a large bowl, combine kosher salt, black pepper, smoked paprika, ground cumin and brown sugar; toss the meat thoroughly to coat evenly. Let sit at room temperature for 20–30 minutes while you prep aromatics and preheat equipment.

2. 2

   Brown meat in batches

   Heat 2 tablespoons of vegetable oil in a heavy-bottomed 12–14 quart steam-jacketed kettle, stockpot or large braising pan over medium-high heat until shimmering. Working in 2–3 batches to avoid overcrowding, add meat cubes in a single layer and sear until deeply browned on all sides, about 4–6 minutes per batch. Transfer each browned batch to a large sheet pan or bowl and continue with remaining meat, adding the remaining oil as needed. Browning develops flavor for the final chopped product.

3. 3

   Sauté aromatics

   Reduce heat to medium. Add the diced onions to the empty pot and sauté until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant, stirring constantly to avoid burning.

4. 4

   Deglaze and combine

   Pour in the apple cider vinegar and use a wooden spoon to scrape up browned bits from the bottom of the pot (deglazing). Add the seared meat back to the pot along with beef or chicken stock, Worcestershire sauce, liquid smoke, yellow mustard and red pepper flakes (if using). Stir to combine.

5. 5

   Simmer low and slow

   Bring the pot to a gentle simmer, then reduce heat to low so the surface barely bubbles. Cover and simmer for 2½ to 3 hours, stirring every 20–30 minutes and checking liquid level. Meat should become very tender and starting to fall apart. If the pot becomes too dry, add up to an extra 1–2 cups stock or water during cooking.

6. 6

   Shred and chop

   Remove the pot from heat. Using a slotted spoon or tongs, transfer meat to a large cutting board or hotel pan. Reserve cooking liquid. Using two forks or a chef's knife, roughly shred and then chop the meat to a coarse chopped texture desired for sandwich-style chopped BBQ (aim for bite-sized 1/4–1/2 inch pieces). Return chopped meat to the pot.

7. 7

   Finish with sauce and adjust consistency

   Stir in the ready-made BBQ sauce and remaining cooking liquid (add enough to reach your desired sauciness; typically about 2–3 cups reserved liquid). Bring to a simmer over medium-low heat. Taste and adjust seasoning—add more salt, pepper, brown sugar, vinegar or mustard to balance sweetness and acidity. If mixture seems thin, make a cornstarch slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water; slowly whisk slurry into simmering meat until sauce thickens to desired consistency (a few minutes). If too thick, thin with stock or water, 1/4 cup at a time.

8. 8

   Cool and store or hold

   If serving immediately, keep on very low heat in a covered steam table or hotel pan; stir occasionally to prevent sticking. For bulk storage: cool quickly by spreading in shallow pans and refrigerate; for large batches use an ice bath under pans to bring temp down. Reheat gently before serving — maintain internal temperature of 165°F (74°C) when reheating for service.

9. 9

   Portioning and service suggestion

   Portion chopped BBQ into sandwich rolls, over fries, or into pans for catering service. Garnish with pickles, slaw, or chopped red onion as desired. Label pans with date/time and store refrigerated up to 4 days or freeze up to 3 months.