1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp 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
1 bay leaf
3 lbs of pork butt shoulder roast, trimmed of excess fat
1 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 Put sauce, bay leaf, and pork into a large pot and add 1
quart of water. Bring mixture to a boil and simmer, covered, turning
frequently, for 2 hours or until the meat pulls apart easily with a
3 Remove from heat and cool pork in the sauce. When cool,
remove the pork from the sauuce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the
sauce. Remove bay leaf before serving. Serve hot over open-face
Serves 6 to 8.
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