This recipe is from Elise's (simplyrecipes.com) father. While I was busy baking this sat on the stove most of the day and simmered. I had let it sit overnight in the sauce to really soak up all the flavors. The smell of chile and paprika filled the house every time I opened the lid of the pot to turn the pork. I bought a 10 pound two pack of pork shoulder at Sam's Club, so my pork was a wee bit bigger than the recipe called for. I added a bit more of everything and cooked it longer. It was so tender that when John pulled it out of the pan, the shoulder bone slid right out. Pulled Pork sandwiches tonight and pork tacos tomorrow night!
Pulled Pork Sandwiches
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 fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.