Recipe from: SimplyRecipes

Ingredients

• 1 large onion, chopped
• 6 cloves garlic, peeled
• 1 pickled jalapeño pepper, seeded and chopped
• 2 teaspoons chipotle chili powder
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 3/4 cup distilled white vinegar
• 1 teaspoon paprika
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 cup light brown sugar
• Salt
• 1 bay leaf
• 3 pounds pork butt shoulder roast
• Hamburger buns
• 1 large onion, chopped
• 6 cloves garlic, peeled
• 1 pickled jalapeño pepper, seeded and chopped
• 2 teaspoons chipotle chili powder
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 3/4 cup distilled white vinegar
• 1 teaspoon paprika
• 1/3 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/4 cup light brown sugar
• Salt
• 1 bay leaf
• 3 pounds pork butt shoulder roast
• Hamburger buns

Instructions

1. Purée the sauce ingredients in blender:
   Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.

   If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

   Annika Panikker

2. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.
3. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
4. Simmer the pork:
   Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil, then reduce to a simmer. Cook, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

   Annika Panikker

   Annika Panikker

5. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil, then reduce to a simmer. Cook, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
6. Shred the pork:
   Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.

   Annika Panikker

7. Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
8. Annika Panikker
9. Reduce the sauce, return pork to sauce:
   Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste.

   Annika Panikker

   Annika Panikker

10. Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste.
11. Serve:
    Remove the bay leaf before serving. Serve the pork hot over open-face hamburger buns.

    Annika Panikker

12. Remove the bay leaf before serving. Serve the pork hot over open-face hamburger buns.