4 lbs boneless pork shoulder, trimmed and cut into 4in pieces
1 Tbsp vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 Tbsp tomato paste
2 cups chicken broth
1/2 cup ketchup
1/4 cup apple cider vinegar
Instructions
Mix the brown sugar, chili powder, cumin, mustard powder,
allspice, cayenne, 1 tsp salt and 1/2 tsp pepper in a bowl. Rub half
of the mixture all over the pork; transfer to a large resealable bag
and refrigerate for 1 to 4 hours.
Preheat the oven to 350. Heat the oil in a large dutch oven over
medium heat. Add the pork and cook, turning occasionally, until
browned on all sides, about 8 minutes; remove to a plate.
Add onion, garlic, 1 tsp salt and few pinches of pepper to the pot;
cook, stirring until the onion is softened, 5 minutes. Add the
tomato paste and the remaining spice mixture; cook, stirring , 2
more minutes. Stir in the broth, ketchup, vinegar and 2 cups water.
Tear 1 bun into pieces and add to the pot. Return the pork to the
pot and bring to a simmer.
Cover the pot and transfer to the oven. Cook until the pork is very
tender, about 2 hours. Uncover and continue cooking until the
sauce thickens slightly, about 20 more minutes. Shred the pork with
2 forks, tossing to coat in the sauce. Serve on buns with coleslaw
and pickles.
Originally Submitted
5/24/2015
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