Pulled Pork with Tangy Barbecue Sauce

 

Recipe adapted from Poor Girl Gourmet

 

Ingredients

For the sauce:

• 2 tablespoons olive oil
  
• ¼ medium Vidalia onion, finely chopped
  
• 2 garlic cloves, minced
  
• ½ cup apple cider vinegar
  
• 3 tablespoons packed brown sugar
  
• 2 tablespoons honey
  
• 1 (6-ounce) can tomato paste
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons Worcestershire sauce
  
• ¼ teaspoon chili powder
  
• ¼ teaspoon kosher salt
  
• Dash of ground black pepper
  
• ½ cup of water
  

For the pork:

• 3 tablespoons olive oil
  
• Kosher salt and black pepper
  
• 1 (4 pound) pork shoulder
  
• 1 medium Vidalia onion, thinly sliced
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon dried thyme
  
• ¼ cup apple cider vinegar plus 3 ¾ cups water
  

Directions

1. To make the sauce, heat the olive oil over medium heat in a small saucepan. Add the onion, garlic and sauté until translucent. Stir in the vinegar, sugar and honey and simmer until the sugars have all dissolved. Add the tomato paste, mustard, Worcestershire sauce, chili powder, salt, pepper, and water. Let simmer covered for about 30 minutes, stirring occasionally.
   
2. To make the pork, heat the olive oil in a large heavy bottomed dutch oven over medium-high heat. Meanwhile, salt and pepper the roast thoroughly, rubbing the seasoning into the pork with your hands. Once the oil is hot, add the pork to the pot. Brown 3 minutes per side (excluding the small tip ends). Remove the pork to a plate and set aside.
   
3. Reduce the heat to medium and add the onion. Sauté until it is translucent. Stir in the mustard, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Return the pork to the pot along with any juices that have accumulated on the plate. Pour in the vinegar and water. Bring the pot to a simmer and cover with a tight fitting lid. Simmer for 2 ½ to 3 hours or until the pork falls off the bone.
   
4. Once the pork has cooled slightly, discard the liquid, skimming out only the pork and onions. Shred the pork with your hands and place into a large pot. Add ½ of the barbecue sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the pulled pork. Mix thoroughly and heat through. Serve remaining barbecue sauce with pulled pork. Serves 6.

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