SLOW-COOKED BARBECUE PORK SHOULDER AND THE ULTIMATE BARBECUE SAUCE

Makes 4-6

cheryl zoesch

ingredients

DRY RUB

2 TBSP. KOSHER SALT
1 TBSP. GROUND BLACK PEPPER
1/4 CUP GARLIC POWDER
2 TBSP. DRIED OREGANO
2 TBSP. CELERY SEED
1/4 CUP PAPRIKA
2 TBSP. CHILI POWDER

PORK SHOULDER

3 POUND BONELESS PORK SHOULDER ROAST
4 SPRIGS FRESH THYME
1 HEAD GARLIC, SPLIT THROUGH THE EQUATOR
1-2 BAY LEAFS
1 MEDIUM ONION SLICED
1 QUART UNSWEETENED APPLE JUICE
1 QUART LOW SODIUM CHICKEN STOCK

BARBECUE SAUCE

1 SLICE BACON
1 BUNCH FRESH THYME
EXTRA VIRGIN OLIVE OIL
1/2 ONION
2 CLOVES GARLIC
2 CUPS KETCHUP
1/4 CUP BROWN SUGAR
1/4 CUP MOLASSES
2 TBSP. RED OR WHITE WINE VINEGAR
1 TBSP. DRY MUSTARD
1 TSP. GROUND CUMIN
1 TSP. GROUND PAPRIKA
FRESHLY GROUND BLACK PEPPER

directions

TO MAKE DRY RUB: COMBINE INGREDIENTS IN A MIXING BOWL AND MIX WELL. TO MAKE PORK SHOULDER: RUB PORK SHOULDER ALL OVER WITH DRY RUB AND SET ASIDE TO MARINATE FOR 15 TO 30 MINUTES-THIS ALLOWS THE RUB TO STICK TO THE PROTEIN. IN THE BASE OF A SLOW COOKER, LAYER WITH ONIONS. THEN SET PORK IN SLOW COOKER AND ADD GARLIC, BAY AND THYME. THEN, COVER WITH APPLE JUICE AND CHICKEN STOCK. TOP WITH WATER IF NECESSARY TO JUST COVER 3/4 OF THE PORK. SET TO LOW AND COOK FOR 6 TO 8 HOURS (UNTIL PORK IS JUST ABOUT FALLING APART) WHEN DONE REMOVE PORK AND CUT UP INTO PIECES TO SERVE.

BARBECUE SAUCE

1
TO MAKE BARBECUE SAUCE: WRAP THE BACON AROUND THE THYME BUNCH AND TIE WITH KITCHEN TWINE SO YOU HAVE A NICE BUNDLE. HEAT ABOUT 2 TBSP. OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD THE THYME BUNDLE AND COOK SLOWLY FOR 3-4 MINUTES TO RENDER THE BACON FAT AND GIVE THE SAUCE A NICE SMOKY TASTE. ADD THE ONION AND GARLIC AND COOK SLOWLY WITHOUT COLORING FOR 5 MINUTES. ADD THE REST OF THE SAUCE INGREDIENTS, GIVE THE SAUCE A STIR AND TURN THE HEAT DOWN TO LOW. COOK SLOWLY FOR 20 MINUTES TO MELD THE FLAVORS. STRAIN THE SAUCE TO REMOVE THE BACON AND THYME AND THE ONION.
2
TO ASSEMBLE THE WHOLE DISH, PLACE THE CUT UP PORK IN A LARGE MIXING BOWL WITH PLENTY OF BARBECUE SAUCE. SERVE ON TOASTED BUNS.