For Pork3 lbs boneless pork shoulder
3-4 tbsp RawSpiceBar's Ancho Chile Powder
For Sauce1 ½ c. ketchup
¼ c. packed dark brown sugar
2 tbsp molasses
2 garlic cloves, minced or grated
¼ c. cider vinegar
2 tbsp Worcestershire sauce
1 tsp mustard
Hot sauce as desired
DIRECTIONS1. Massage pork shoulder generously with RawSpiceBar's Ancho Chile Powder. Let rest for 1-2 hours or overnight in refrigerator.
2. Heat oven to 300ºF. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200ºF on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. This works best when the meat is warm but not hot.
3. Combine ketchup, dark brown sugar, molasses, garlic, cider vinegar, Worcestershire sauce, mustard, and hot sauce (if desired) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed.
4. Serve pulled pork on buns with slaw (or other toppings) and enjoy!
Makes 8-10 servings.
Adapted from Pulled Pork Sandwiches with Spicy Jalapeño Slaw recipe from The Seattle Times.