Ryan and I love BBQ pulled pork. Ryan has always loved BBQ, but for me it was an acquired taste. The key sweet ingredient in BBQ (honey, molasses, or brown sugar) never touches meat in Brazilian cuisine so it wasn't a flavor I expected. Give me a good churrasco anytime, but not BBQ. Well, Ryan and I took our first road trip to Memphis and my world was forever changed! I ate BBQ every night we were there and now I'm hooked! We used to order takeout weekly from Smoque, the BBQ place in our neighborhood with fantastic pulled pork, until we found this recipe. It's easy, inexpensive, and the best part is that we don't have to wait in line for it or drive to Memphis. Enjoy!
Pulled Pork Sandwiches
1 onion, peeled and cut in quarters
6 garlic cloves, peeled
1 jalapeño pepper, de-stemmed
2 teaspoons chili powder
1 tablespoons tomato paste
2 tablespoons yellow mustard
3/4 cup white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoon Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 pounds pork shoulder roast
Buns
Process all ingredients except bay leaf, pork, and buns in a food processor or blender.
Trim the pork of excess fat, add it to a crockpot. Cover with the sauce. Cook on low for 8-10 hours or on high for 4-5 hours.
Drain the pork in a strainer over a large bowl to reserve the sauce. Add the sauce to a saucepan and cook over medium heat until reduced by 2/3.
While the sauce is reducing, pull the pork apart using two forks or clean hands. Add the reduced sauce back to the pulled pork and chow down!
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