Slow Simmered Pork Barbecue
Source of Recipe
bhg
List of Ingredients
4 lb boneless pork shoulder roast
5 tsp cumin seeds, toasted
2 tbl packed brown sugar
1 tsp kosher salt or 3/4 tsp salt
1/2 tsp cayenne
1/2 tsp black pepper
1 medium onion sliced
3 cloves garlic, minced
1 c chicken broth
12 oz can cola
1/4 c oil
1 lg plum tomatoes, cored, seeded and chopped
12 oz jar pickled jalapeno or jalapeno slices
2/3 c snipped cilantro
1 tsp salt
1/4 tsp pepper
12 buns
Recipe
Trim fat from meat. Cut meat as necessary to fit in crockpot. Set aside. Grind cumin seeds. In a small bowl, combine the cumin, brown sugar, 1 tsp salt, cayenne and 1/2 tsp pepper. Rub mixture over meat.
In crockpot, combine onion and garlic; add meat. Pour broth and cola over meat. Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours until fork tender.
Meanwhile, in a large skillet, heat the oil over medium heat. Add tomatoes and cook, uncovered for 4 minutes, stirring occasionally. Drain jalapenos, reserving 1/2 c juice; set jalapenos aside. Add reserved juice to the tomatoes along with cilantro, 1 tsp salt, 1/4 tsp pepper. Bring to boiling and reduce heat. Cook, uncovered 3 to 4 minutes more or until slightly thickened.
Use a slotted spoon to remove meat from liquid to cutting board; remove onions with a slotted spoon and discard remaining liquid. Shred meat; stir in onion.
Spoon meat and tomato mixture onto bun.
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