Ingredients: |
Ingredients: Dry Barbecue Rub:
1/4 cup packed light brown sugar
3 Tbsp. chili powder
2 tsp. Cajun seasoning
1 tsp. smoked paprika
1 tsp. kosher salt
1 tsp. ground black pepper
5-6 lbs. whole pork shoulder, bone in
Barbecue Sauce:
1 tsp. olive oil
1 medium onion, peeled and sliced
6 garlic cloves, peeled and finely chopped
1 tsp. Worcestershire sauce
1 cup chicken broth (reduced sodium)
1/2 cup chili sauce (such as Heinz)
1/4 cup cider vinegar
1/4 cup molasses
2 Tbsp. tomato paste
1 Tbsp. light brown sugar
1 tsp. instant espresso powder
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Directions: |
Directions:Mix the rub ingredients together in a small bowl. Rub all over the pork shoulder and allow to marinate in a large baking pan or 2-gallon resealable bag in the refrigerator over night.
After the pork has marinated, put the oil in the cooker. Set to Brown/Saute at 400º. Once unit has preheated, brown the pork well on all sides, about 3-4 minutes per side. Remove and reserve.
Reduce heat to 350º and add the onion and garlic. Saute until softened, about 3-5 minutes.
While the onion and garlic are cooking, mix the rest of the ingredients together in a small bowl. Once the vegetables have softened, stir in the sauce.
Bring sauce to a boil and add pork to pot. Turn to coat in sauce and cover. Switch unit to Slow Cook on Low for 12 hours.
To serve, shred pork directly in pot, either with tongs or gloved hands, into bite-size pieces. Remove bones and discard. Shred meat well into sauce to incorporate. |
This recipe for Pulled Pork is from