Photo: Jennifer Causey Styling: Claire Spollen
Serves 4 (serving size: 3 ounces pork, 1/3 cup bell pepper mixture, and 2 tablespoons sauce)

The bold relish, what Southerners call chowchow, offers a colorful, tangy contrast to the pork.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine onion and bell pepper in a bowl. Bring 1/2 cup vinegar, 1/2 cup water, sugar, and 1 tablespoon salt to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over bell pepper mixture; let stand 15 minutes. Drain.

Step 3

Bring remaining 1/4 cup vinegar, remaining 1/4 cup water, 1/4 teaspoon salt, ketchup, and next 6 ingredients (through red pepper) to a boil in a saucepan over medium-high heat. Cook 4 minutes or until slightly thickened, stirring occasionally. Place 1/2 cup sauce in a small bowl; reserve.

Step 4

Coat grill rack with cooking spray. Sprinkle pork with remaining 1/2 teaspoon salt. Add pork to grill; grill 10 minutes, turning occasionally. Brush pork with remaining sauce; grill 5 minutes or until a thermometer inserted in the center registers 140°. Place pork on a cutting board; let stand 5 minutes. Cut into 12 slices. Serve with bell pepper mixture and reserved 1/2 cup barbecue sauce.

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Ratings & Reviews


October 12, 2016
The BBQ sauce is great - nice heat.  The relish wasn't a huge hit, but it made the dish unique.  I'll make it again.  On the Traeger cook time was 30 minutes, brushing with the sauce at 10, 20, and 25.  Then it sat for 5.  Perfectly cooked.


July 21, 2016
I loved the relish with this pork. I was out of cider vinegar after I made the relish so I didn't make the bbq sauce and just used one I had in the fridge. It was really easy to make and the relish made it a little different. I will make this again and next time I will try the sauce too. 

Yummy and healthy

June 22, 2016
Made it just like said, delicious! Kids didn't like it much. Also made some buttered noodles since it would have been a VERY light meal