Barbecue Pork Shoulder

By polloazul

Ingredients

• 2 tablespoons light brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 2 tablespoons hot chile powder
• 1 teaspoon hot pepper sauce (such as Tabasco), or to taste
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, chopped (with seeds)
• 1 garlic clove, minced
• 3 pounds pork shoulder, cut into 2-inch cubes
• 1 (15-ounce) can diced tomatoes including juice
• 1 bay leaf

Details

Servings 8

Preparation

Step 1

In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.

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.

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.

*Optional, but recommended: Separate pork and juice. Bring to a boil, and reduce heat to a simmer. Reduce sauce for 30-1hr depending on thickness you want. (I went with 45 minutes.)