8 Servings 165 min Cook
6 Cloves, minced Garlic
6 Roll Hamburger Bun
2 Tsp Chili Powder
48 Oz Pork Shoulder
1 Dash Salt
3/4 Cup Vinegar
1 Tsp Paprika
1/3 Cup Ketchup
2 Tsp Worcestershire Sauce
1 Tsp, crumbled Bay Leaf
1 Large Onions
2 Tbsp Dijon Mustard
1/4 Cup packed Brown Sugar
1 Tbsp Tomato Paste
1 Pepper Jalapeno Peppers
Chop onion.
Peel garlic cloves.
Chop and seed jalapeno pepper.
Trim pork of excess fat.
Pure 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.
Put sauce, bay leaf, and pork into a large pot and add 1 quart of water.
Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
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.
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.
Remove bay leaf before serving.
Serve hot over open-face hamburger buns.
