BBQ Pork Shoulder & Spicy Homemade BBQ Sauce
So you have a craving for barbecue and 2 things stand in your way. Either it's raining or like me, you don't have a grill or smoker. Here's the solution: go low & slow in the oven for tender, falling apart pulled pork shoulder. Take things over the top with homemade barbecue sauce and you're now the king of the grill out!
This recipe is perfect for feeding the masses and should definitely be a top priority during your next get together.
INGREDIENTS:
FOR THE PORK SHOULDER
5-7 lbs pork shoulder, bone in preferred
2 TBSP Kosher salt
1 TBSP Freshly ground black pepper
1 TBSP brown sugar
1 TBSP ancho chile powder
2 TBSP ground mustard
1 TBSP smoked paprika
1 tsp garlic powder
1 TBSP onion powder
1 tsp cumin
1 tsp cayenne pepper
FOR THE BBQ SAUCE
2 TBSP vegetable or grape seed oil
1 medium Spanish yellow onion, diced
Kosher salt
Freshly ground black pepper
3 cloves garlic, grated
⅔ cup coffee
⅓ cup of water
2 cups ketchup
2 TBSP apple cider vinegar
2 TBSP Worcestershire sauce
2 TBSP Dijon mustard
2 TBSP sweet Spanish paprika
2 TBSP smoked paprika
3 TBSP ancho chile powder
4 TBSP brown sugar
2 TBSP molasses
2 TBSP honey
2 chipotle peppers en adobo
Begin by rinsing the shoulder with water and drying with paper towels. Remove excess fat leaving some on as this will render keeping everything moist.
In a small mixing bowl, mix together Kosher salt, freshly ground black pepper, brown sugar, ancho chili powder, ground mustard, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper.
Generously season the meat on all sides with the dry rub. Wrap the meat tightly in parchment paper folding in the sides.. Rotate the package and continue to wrap in another layer. Repeat this process 2 more times for a total of 4 layers.
Place the shoulder into a Dutch oven along with 2 small ramekins of water on each side. I placed this into a preheated 200F oven for 10 hours but more on temperature & times in a moment. Let’s move on to the BBQ Sauce.
Heat a sauce pan over medium high heat for 1 minute. Add in some vegetable or grape seed oil and 1 medium diced Spanish onion along with a pinch of Kosher salt and freshly ground black pepper. Sweat the onion for 7 minute. Once they’re translucent and slightly caramelized, reduce the heat to medium low and add in some puréed garlic and cook for 1 minute stirring.
Deglaze the pan with ⅔ of a cup of brewed coffee and add in some water, ketchup, a few TBSP of apple cider vinegar, Worcestershire sauce, Dijon mustard, sweet Spanish paprika, some smoked paprika, ancho chile powder, brown sugar, molasses, honey, and the star of the show, 2 chipotle peppers en adobo from a can. Cook for 10 minutes stirring occasionally. You can adjust the consistency with water if it becomes too thick for your liking.
Let the sauce cool for 10 minutes and pour it into a blender or food processor and purée. You can also use an immersion blender if you have one handy. Adjust the consistency with water by adding in 1 TBSP at a time until you’ve reached the desired consistency. Let the sauce cool to room temperature and taste for seasoning adjusting with salt and pepper as needed. The sauce can be stored in the refrigerator for up to 1 week and develops a better flavor over time, so, feel free to make this a day or two in advance.
Once your meat is finished and fork tender, remove from the oven and let the shoulder rest for a minimum of 20 minutes up to 1 hour. Use your hands to break down the meat and finish it off by chopping it down with a cleaver. Dress the meat with sauce and voila.
