difficulty Moderate
  • bowl
  • plastic wrap
  • saucepan
  • oven
  • dutch oven
author Tracey Wilhelmsen
write-up Write Up
forked from Texas pulled pork
  1/4 cup 1/4 cup packed light brown sugar  
  1. stir all of the ingredients together in a small bowl.
  2. massage the spice rub onto the pork, coating each side thoroughly.
  3. wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 8 hours. (you may have extra rub, save it in an airtight container for another time.)
  2 tbsp 2 tbsp black pepper  
  2 tbsp 2 tbsp instant coffee  
  2 tbsp 2 tbsp paprika  
  1 tbsp 1 tbsp salt  
  1 1/2 tsp 1 1/2 tsp chipotle powder  
  1/2 tsp 1/2 tsp garlic powder  
  1 tsp 1 tsp ground cinnamon  
  1 tsp 1 tsp cumin  
  1 tsp 1 tsp allspice  
  1 tsp 1 tsp canola oil  
  1. add the oil to a medium saucepan set over medium heat. when shimmering, add the onion and cook, stirring occasionally, for about 10 minutes, or until translucent.
  2. add the garlic and cook just until fragrant, about 30 seconds. stir in all of the remaining ingredients, reduce the heat to low and cook for 30 minutes, stirring occasionally. the barbecue sauce can be made ahead of time and stored in your refrigerator for a week.
  1/2 cup 1/2 cup chopped yellow onion  
  4 whole 4 whole garlic cloves (minced)  
  2 cup 2 cup ketchup  
  1/4 cup 1/4 cup yellow mustard  
  1/4 cup 1/4 cup molasses  
  1/4 cup 1/4 cup brewed coffee  
  2 whole 2 whole chipotle chiles in adobo (minced)  
  2 tsp 2 tsp worcestershire sauce  
  1/4 cup 1/4 cup lime juice  
4 lb   4 lb boneless pork butt  
  1. remove the pork from the refrigerator and let stand at room temperature about 30 minutes before you cook it. preheat oven to 250 f.
  2. add 1 teaspoon of canola oil to a dutch oven, and place the pork in the pan, fat side up.
  3. cook, uncovered, for about 8 hours (about 2 hours/lb if you want to use a bigger or smaller piece of meat), or until very tender.
  4. remove the pan from the oven and let stand for an hour.
  5. transfer the meat to a cutting board, and use two forks to shred it. toss with some of the barbecue sauce - how much is up to you. serve with extra sauce if desired.
    canola oil (for cooking)