Pulled Pork

Ingredients

• 3 lb pork shoulder
• 2 C chicken stock
• 1 onion, sliced thinly
• 2 jalapeno peppers, sliced thinly
• 4 cloves garlic, minced
• Cajun seasoning, pepper, and garlic powder to taste
• 3 tbs brown sugar
• ¼ tsp Tabasco
• 1 tsp Worcestershire sauce
• 2-4 tbs vegetable or peanut oil

Directions

1. Preheat oven to 325°.
2. Season all sides of the pork shoulder with Cajun seasoning, pepper, garlic powder and brown sugar.
3. Heat the oil over medium high heat in a large Dutch oven.
4. Brown the shoulder on all sides, 3-4 minutes per side.
5. Remove the meat to a cutting board, reduce heat to medium and sauté the vegetables until soft. While the vegetables sauté, they will pick up some color from the bottom of the pot.
6. When the vegetables are soft, add the chicken stock and bring to a low boil, scraping the bottom and side of the pot.
7. When the chicken stock is hot, put the shoulder back in the pot, cover and place in the oven for 3-4 hours or until the pork is fall-apart tender.
8. When the shoulder is done, remove from the pot to a cutting board, tent with foil and allow to rest for 15-20 minutes.
9. When the pork is cool, shred the meat with two forks discarding the fat.
10. Once the pork is shredded, return to the pot to soak up the cooking liquid and serve.

Chef's Notes

Items you should consider adding to the sauce - I have tried them all and they work well

• 8 tbs ketchup (or 2 tbs tomato paste)
• 4 tbs apple cider vinegar
• 2 tbs paprika
• 2 tbs Dijon mustard
• 2 tsp Colman's dry mustard in the seasoning rub