Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 6 garlic cloves, peeled

  3. 1 pickled jalapeño pepper, seeded and chopped

  4. 2 teaspoons of Chipotle chile powder

  5. 1 Tbsp tomato paste

  6. 2 Tbsp Dijon mustard

  7. 3/4 cup distilled white vinegar

  8. 1 teaspoon paprika

  9. 1/3 cup ketchup

  10. 2 teaspoons Worcestershire sauce

  11. 1/4 cup light brown sugar

  12. 1 bay leaf

  13. Salt

  14. 3 lbs of pork butt shoulder roast, trimmed of excess fat

  15. Hamburger buns

Instructions Jump to Ingredients ↑

  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 enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

  4. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced 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.


Send feedback