Shredded Pork Shoulder
(recipe via thekitchn.com)
- 4 to 5 pound pork shoulder, bone-in
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika (I used smoked!)
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 medium yellow onions, peeled and cut into wedges
- 3 medium carrots, peeled and cut into large chunks
- 4 cloves of garlic, peeled
- 1 14-ounce can diced tomatoes
- 1 12-ounce beer (we used New Castle cuz that’s all we had around)
Preheat the oven to 325 degrees.
Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat.
Cider Vinegar Barbecue Sauce:
(recipe from Tyler Florence/ Food Network)
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
***This means that you will have extra sauce!***