Ingredients
Method
- Combine all ingredients in a small sauce pan. Bring to a simmer, stir and remove from the heat.
- Add to cooked shredded pork as needed.
Notes
To cook the pork: Ideally, sear it hard over coals on a grill, covered, for 20 to 30 minutes, then put it in a Dutch oven, covered, for 6 hours at 250 degrees (or 4 hours at 300˚F). I think smoke is critical, but if you want to make it super easy on yourself, put the raw shoulder in a Dutch oven and roast it covered at 225 overnight and that’ll do the trick as well. It should shred easily using forks. Discard and bones. Keep shredding until all the meat, juices, fat, and skin are uniformly distributed. Stir in the sauce. Taste for seasoning—salt, sweetness, acidity, heat. Adjust as you wish. Serve on soft buns with bread and butter pickles.