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Kalua Pork with BBQ Sauce




Source of Recipe


TchoupChop


List of Ingredients




Emeril’s Barbecue Sauce
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup Steen's 100% Pure Cane Syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeños
1 tablespoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne

Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. (The recipe makes about five cups, but you'll only need two cups for the amount of roasted pork that follows.)

Kalua Pork
1 3/4 pounds pork Boston butt, cut into 1/2-inch cubes
1/4 cup Emeril's Rib Rub or Essence
1 cup low-sodium chicken broth, or chicken stock
2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 cups Emeril's Barbecue Sauce (see preceding recipe)



Recipe



In a medium bowl, combine the pork and rib rub, and toss to combine well. Let marinate, refrigerated, for three hours.
Preheat the oven to 275 degrees [F]. Transfer the pork to a baking dish large enough to hold it in a single layer. Add the chicken stock and cover tightly with aluminum foil. Bake until the meat falls apart, about four hours.
Remove from the oven and let sit until cool enough to handle. Using two forks, shred the meat and set aside.
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until they begin to caramelize and turn golden, about eight minutes, adding water one tablespoon at a time to prevent them from sticking. Add the barbecue sauce and shredded meat. Cook, stirring, until heated through, three to four minutes. Remove from the heat.