Barbecue Pork Shoulder
3.9
(36)
Perhaps no type of meat is better suited to slow cooking than pork shoulder. Although not generally considered the most tender, this cut becomes meltingly sublime when simmered for hours at low heat. The steam created also helps keep the meat ultramoist. To cut down on prep time, ask your butcher to cube the shoulder for you.
This recipe was originally prepared in an oval, 6-quart slow cooker.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Special Equipment
Preparation
Step 1
In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
Step 2
In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker.
Step 3
Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.
