Hatch Chile BBQ Pulled Pork
Tender pulled pork in tangy, spicy vinegar, chile and mustard based BBQ sauce
Ingredients
For the bbq sauce:
- 1/2 onion roughly chopped
- 4 cloves garlic
- 1 cup roasted hatch chiles
- 1/4 cup white vinegar
- 1/4 cup yellow mustard
- 2 tbsp oil
- 1 tbsp ketchup
- 2 tbsp honey
- 1/2 tbsp salt
- 1/2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch cayenne
For the pork:
- 3 lbs pork shoulder cut into 2 inch pieces
- bbq sauce (above)
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- water
- coleslaw
- sliced onion
- sliced pickles
- buns
Instructions
Make the bbq sauce:
- Heat the oven to 325.
- To make the bbq sauce, blend all the ingredients into a blender, then pour into a saucepan and simmer for 10 minutes or so until thickened a little.
- Heat 2 tbsp of oil in an oven safe pot and brown the cut pork. Add 1/4 cup bbq sauce, salt, pepper, smoked paprika, garlic powder and Worcestershire sauce. Cover with water until just the tops of the meat are out of the water.
- Put in the oven uncovered and cook for 2-2.5 hours until the meat is tender. Add more water if the pot gets too dry.
- When the meat is very tender, remove from the oven and let cook enough to shred the meat. Add a little of the pan juices and a tbsp or two of the saved bbq sauce and taste. Adjust as needed.
- Serve the pork on a bun with the toppings and extra bbq sauce on the side.