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Author Notes: Pork shoulder (picnic or butt, but butt is definitely preferable here) is one of the cheapest meat cuts out there. It's also one of the most delicious meat cuts out there. As long as you cook it low (like, omg is it even safe to cook it this low?) and slooooooooowwwww, it's virtually impossible to eph it up. I used to brine my pork shoulder, but after trying David Chang's Bo Ssam recipe, I'm totally converted to the salt/sugar cure. Here I've added spices to make it a rub/cure hybrid.
The chile barbecue sauce is something I just threw together wanting to use up the plethora of dried chiles I bought on a whim in well stocked market. The chile combination can be messed with depending on hot you want your sauce. I'd say use the same total number of dried chiles, just altering the number of each type. —pigisyummy
- 8-10 pounds bone-in pork shoulder (butt over picnic, but picnic will do)
- 1 cup kosher salt
- 1 cup granulated sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 tablespoons hot paprika powder
- In large, shallow bowl mix together salt, sugar, garlic, onion, and paprika. Add pork shoulder and coat with the mixture. Cover with plastic wrap and leave in fridge 6 hours to overnight.
- When ready to cook, heat oven to 300 degrees. Remove pork from bowl, place in roasting pan and slide into oven. Discard all juices remaining in the bowl. Cook pork for 6 hours. After first hour, baste every hour with the juices in the pan. You know the meat is done when it starts to collapse and yields easily to a fork. At this point you can remove from the oven and let rest for a maximum of 1 hour.
- When ready to serve, turn heat up to 450, coat pork with a slathering of the barbecue sauce and cook for 15 minutes or until the sauce has carmelized.
- If pork did not rest prior to the last step, let pork rest at least 20 minutes before pulling the meat off the bone and apart with two forks.
- Cover pulled pork with 1/2 cup of the barbecue sauce and toss to coat.
- Top each portion of pulled pork with generous spoonfuls of barbecue sauce. Pork can be eaten on buns, white bread, or by itself with any sides you like.
Chile Barbecue Sauce
- 3 guajillo or puya chiles
- 2 ancho chiles
- 2 pasilla chiles
- 2 tablespoons oil
- 1/2 cup minced onion
- 1 teaspoon kosher salt
- 1 teaspoon minced garlic
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cinnamon
- 28 ounces tomato puree
- 1/2 cup cider vinegar
- 1/3 cup brown sugar
- 1/3 cup dark molasses
- 1/2 cup your favorite bottled barbecue sauce
- 1/4 cup bourbon
- Chop stems off of chiles, place in bowl and cover with bowling water. Let rest 20 minutes or until chiles have softened.
- Meanwhile, heat oil on medium-low and saute onion with salt until softened.
- Add garlic and black pepper. Saute until fragrant.
- Remove chiles from water, reserving water. Slice chiles open and remove the seeds.
- Place chiles and reserved water into blender and process until smooth.
- Add cinnamon and saute for 30 seconds.
- Add tomato puree, dark brown sugar, molasses, cider vinegar, bottled barbecue sauce, bourbon, and blended chiles. Stir to combine.
- Bring mixture to a boil and then reduce to simmer for 30 minutes or until thickened.
- Pour sauce into blender and process until smooth. Sauce can be stored in the fridge for up to a month.
- Reheat sauce before serving over pulled pork.
- This recipe was entered in the contest for Your Best Cheap Feast