Sobre esta receta

Cerdo deshilachado tierno, ahumado y que se deshace fácilmente, cocido lentamente a la perfección con un condimento seco audaz y terminado con una salsa barbecue picante. Este clásico que agrada a todos es perfecto para sándwiches, sliders, tacos o servido directamente del plato. Lento y bajo es el nombre del juego — el horno o la olla de cocción lenta hace todo el trabajo pesado mientras tu cocina se llena de aromas irresistibles.

Instrucciones

1. 1

   In a small mixing bowl, combine all dry rub ingredients: Brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, cayenne pepper, and dry mustard. Mix well until evenly combined.

2. 2

   Pat the pork shoulder completely dry with paper towels. Coat all sides evenly with the yellow mustard — this acts as a binder and won't affect the flavor. Then press the dry rub generously all over every surface of the pork, including the underside and any crevices.

3. 3

   For best results, place the rubbed pork shoulder on a plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour or overnight. This allows the rub to penetrate the meat. If short on time, you can proceed immediately.

4. 4

   Preheat your oven to ![300°F]. Place the pork shoulder fat-side up in a large Dutch oven or deep roasting pan. Pour the apple cider vinegar and chicken broth into the bottom of the pan — this creates steam and keeps the meat moist.

5. 5

   Cover the Dutch oven tightly with its lid (or cover the roasting pan tightly with two layers of heavy-duty aluminum foil). Place in the preheated oven and cook ^[low and slow] for 7–8 hours, until the pork shoulder is completely fall-apart tender and an instant-read meat thermometer reads at least %[200°F] in the thickest part.

6. 6

   Carefully remove the pork shoulder from the oven. Transfer it to a large cutting board or baking sheet and let it rest, uncovered, for 20–30 minutes. Reserve the pan drippings — don't throw them away!

7. 7

   Using two forks or your hands (once cool enough to handle), shred the pork shoulder, discarding the bone and any large pieces of fat. The meat should pull apart effortlessly. Skim the fat off the reserved pan drippings and pour a few spoonfuls back over the shredded meat to keep it moist and flavorful.

8. 8

   While the pork shoulder rests, make the BBQ sauce. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, paprika, garlic powder, onion powder, and hot sauce (if using) in a small saucepan over ^[medium heat].

9. 9

   Stir the sauce and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning — add more apple cider vinegar for tang, more brown sugar for sweetness, or more hot sauce for heat. Remove from heat.

10. 10

    Toss the shredded pork shoulder with as much BBQ sauce as you like — start with half and add more to taste. Serve piled high on toasted brioche buns with coleslaw on top, or serve the sauce on the side for dipping. Enjoy!