Barbecue Pork Shoulder

Name: Barbecue Pork Shoulder
Ingredients: 2 tablespoons light brown sugar; 2 tablespoons tomato paste; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 2 tablespoons hot chile powder; 1 teaspoon hot pepper sauce (such as Tabasco), or to taste; 1 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 1 jalapeno pepper, chopped (with seeds); 1 garlic clove, minced; 3 pounds pork shoulder, cut into 2-inch cubes; 3 strips bacon, chopped; 1 (15-ounce) can diced tomatoes including juice; 1 bay leaf; Accompaniment: 8 to 10 sandwich rolls; Slow cooker

18 ingredients

3 steps

Ingredients

2 tablespoons light brown sugar
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons hot chile powder
1 teaspoon hot pepper sauce (such as Tabasco), or to taste
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped (with seeds)
1 garlic clove, minced
3 pounds pork shoulder, cut into 2-inch cubes
3 strips bacon, chopped
1 (15-ounce) can diced tomatoes including juice
1 bay leaf
Accompaniment: 8 to 10 sandwich rolls
Slow cooker

Directions

1

In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
2

In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeno, and garlic, and saute until softened, 4 to 5 minutes. Scrape into slow cooker.
3

Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.