Skip the jarred BBQ sauce! This pulled pork comes together easily and the homemade marinade makes the difference. Slowly cooked pork shoulder becomes fall-off-the-bone tender.
For the sauce:
- 1 large onion, chopped
- 6 garlic cloves, peeled
- 1 pickled jalapeño pepper, seeded and chopped
- 2 teaspoons Chipotle chile powder
- 1 tablespoon tomato paste
- 2 tablespoon Dijon mustard
- 3/4 cup distilled white vinegar
- 1 teaspoon paprika
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup light brown sugar
For the pork:
- 1 bay leaf
- 3 pounds pork butt shoulder roast
- Hamburger buns
1 Purée sauce ingredients in blender: Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.
If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Simmer pork: Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil, then reduce to a simmer. Cook, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Shred the pork: Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce sauce, return pork to sauce: Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste.
5 Serve: Remove the bay leaf before serving. Serve the pork hot over open-face hamburger buns.