Pulled Pork with Liquid Smoke and Tangy Barbecue Sauce

By fuzzygroup

This is shelley's favorite pulled pork ever

Ingredients

• Pork Ingredients
• 1 bone in pork butt, 5 to 6 pounds
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups chicken broth (beef broth can also be used)
• 1 tbsp liquid smoke
• 4 cups barbecue sauce
• Barbecue Sauce Ingredients
• 2 tbsp vegetable oil
• 1 1/2 cups chopped onions
• 2 tbsp minced garlic
• 4 cups heinz ketchup (or 3 cups ketchup and 1 cup heinz chili sauce)
• 1/2 cup cider vinegar
• 1/4 cup light brown sugar
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp worcestershire sauce
• 2 tbsp dijon mustard
• 1 tbsp chili powder
• Salt & pepper to taste

Preparation

Step 1

Pulled Pork Instructions

1. Preheat oven to 350 degrees.
2. Place pork butt in large pot with a lid. Season with salt and pepper to taste.
3. Pour broth around pork until it covers 1/4 of the meat. Add liquid smoke. Cover pot and put in oven.
4. Bake pork until internal temperature of 190 to 200 degrees and meat is falling apart. 3.5 to 4.5 hours. Remove from oven and let it sit in pot 15 to 20 minutes. Remove from pot and discard bone and cooking liquid. Cut fatty parts off meat and then use 2 forks to shred meat into small pieces and put shredded meat into large bowl.
5. Warm barbecue sauce and mix shredded meat with barbecue sauce until evenly coated.

Barbecue Sauce Instructions

1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook stirring regularly until slightly softened, about 3 minutes. Add ketchup, vinegar, brown sugar, honey, tomato paste, worcestershire sauce, mustard and chili powder. Season with salt and pepper and let simmer over medium low heat until flavors meld, about 15 minutes.

2. Serve as is if you like it chunky or puree in food processor.