Description
A slow-braised, fall-apart pork shoulder finished in its own barbecue-scented juices, perfect for busy weekends or game days.
Ingredients
- 4 pounds pork shoulder (Boston butt)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Buns for serving
Instructions
- Pat the pork shoulder dry with paper towels and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium heat and brown the pork on all sides (4–5 minutes per side).
- Remove pork and set aside. Sauté onion in the same pot until translucent (4–6 minutes), then add garlic and cook until fragrant (30–60 seconds).
- Return pork to pot, add barbecue sauce, smoked paprika, and cumin, and swirl to coat.
- Cover and braise on stovetop over low heat or in a 300°F (150°C) oven for 6–8 hours.
- Once done, shred pork with two forks and return to the pot, tossing with sauce.
- Serve on toasted buns with desired toppings.
Notes
For a leaner result, substitute pork butt but reduce braise time slightly. Adjust the thickness of the barbecue sauce with water as needed.