By In The Kitchen With Stefano Faita
INGREDIENTS
Spice Rub
1 tbsp. coarsely ground black pepper
1 tbsp. brown sugar
1 tbsp. paprika (sweet)
1 tbsp. mustard powder
1 tbsp. onion powder
1 tbsp. garlic powder
Cayenne to taste
Kosher salt, to taste
Pulled Pork
1 boneless pork shoulder, about 7 to 9 pounds
1 large onion, cut in quarters
1 head garlic, cut in half
6 to 8 sprigs of thyme
2 (12-ounce) bottles of beer, such as amber ale or lager
3 to 4 slices bacon
Mustard BBQ Sauce
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 jalapeno, finely chopped
1/4 cup tomato paste
2 cups yellow mustard
1/4 cup grainy mustard
1/2 cup beer, such as amber ale or lager
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup honey
1 tbsp. Worcestershire sauce
Salt and freshly ground pepper, to taste
Assembly
Buns, for serving
Arugula, for serving
Pickles, for serving
Creamy Cabbage Coleslaw, for serving
Pickled Red Onions, for serving
Aged cheddar slices, for serving
Pickled jalapenos, for serving
PREPARATION
Pulled Pork
To make the spice rub: Add pepper, brown sugar, paprika, mustard powder, onion powder, garlic powder, cayenne and salt to small bowl. Stir to combine.
Rub spice rub onto the pork shoulder.
Let marinate, covered, in fridge, for at least 8 hours but up to 24 hours.
Preheat oven to 275 degrees F.
Add seasoned pork shoulder to a large roasting pan. Add onion, garlic, thyme sprigs and beer. Add slices of bacon over the pork shoulder. Cover with foil. Slow roast in oven, adding more beer or water if pan is dry. Roast until meat is tender and shreds easily with a fork, about 6 to 8 hours, depending on size of shoulder. Tent with foil and let pork rest for 15 minutes. Skim excess fat, reserving cooking liquid. Alternatively, add all ingredients to slow cooker. Set to low and cook until meat is tender and shreds easily with fork, about 6 to 8 hours.
Mustard BBQ Sauce
Meanwhile, while the shoulder is roasting, make the barbecue sauce. Add olive oil to saucepan over medium heat. When oil is hot, add onion, garlic and jalapeno. Cook, stirring occasionally, until vegetables are soft and golden, about 5 minutes. Add tomato paste and cook for 1 minute. Add yellow mustard, grainy mustard, beer, apple cider vinegar, brown sugar, honey, Worcestershire sauce, and salt and pepper. Bring to a boil. Reduce heat to simmer. Cook, stirring occasionally, until sauce just begins to thicken, about 20 minutes. Taste and adjust sweetness or acidity, adding honey or apple cider vinegar as needed.
Assembly
Shred pork with 2 forks and add to large bowl. Add a few spoonfuls of the pork cooking liquid to moisten. Add Mustard BBQ Sauce to taste and mix to combine.
Slice buns and top with a generous portion of the pulled pork mixture. Serve with Mustard BBQ Sauce and toppings as desired, such as arugula, pickles, Creamy Cabbage Coleslaw, Pickled Red Onions, cheddar cheese slices and pickled jalapenos.
Yield: 12 to 16 servings.