Zutaten für Bbq Pork Shoulder
- 1 pork shoulder
- 13/16 cup brown sugar
- 3 tbsp paprika
- 4.5 tsp black pepper
- 1 tbsp salt
- 4 tsp garlic powder
- 4 tsp onion powder
- Celery Seed
- 1 tsp cayenne pepper
- Ginger
- Turmeric
- 1.5 cups apple cider vinegar
- Onion
- Red Pepper Flakes
- Molasses
- Dark Corn Syrup
- Chili Sauce
- Hot Sauce
- 6 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 3 tbsp Dijon mustard
- 1 tbsp liquid smoke
- 1 cup ketchup
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Zubereitung von Bbq Pork Shoulder
- **Dry Rub:** In a bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cumin, 1 tsp cayenne pepper (optional). Generously rub all over the pork shoulder.
- **Marinate:** Cover the rubbed pork shoulder and refrigerate for at least 24 hours (preferably longer).
- **Basting Sauce:** In a separate bowl, whisk together 1 cup apple cider vinegar, ½ cup brown sugar, ¼ cup Worcestershire sauce, 2 tbsp Dijon mustard, 1 tbsp liquid smoke, and 1 tsp black pepper.
- **Refrigerate Basting Sauce:** Cover the basting sauce and refrigerate overnight to allow the flavors to meld.
- **Preheat & Prep:** Preheat oven to 250°F (120°C). Place the pork shoulder on a rack in a roasting pan.
- **Initial Basting:** Brush a generous layer of the basting sauce over the pork shoulder.
- **Slow Cook:** Cook for 8-9 hours, or until the pork is fork-tender and easily shreds. Baste the pork shoulder with the remaining basting sauce every hour.
- **BBQ Sauce:** While the pork is cooking, prepare the BBQ sauce. In a saucepan, combine 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper. Bring to a boil.
- **Simmer Sauce:** Reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until thickened.
- **Shred & Serve:** Once the pork is cooked through, remove it from the oven and let it rest for 15 minutes. Shred the pork with two forks. Serve on buns with the BBQ sauce, coleslaw, and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
198 g
Sugar
133g
Fat
107g
Carbs
16g
