8-pound pork shoulder (at room temperature)
Salt and pepper
Preheat your oven to 325 degrees. Salt and pepper the pork on all sides and then place in a Dutch oven, fat side down, cover and cook for four or five hours. (Many recipes suggest that you cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F.)
After the pork has cooked, remove it from the oven and let the meat cool. When the pork has cooled enough to handle, lift it out of the pot and place on a cutting board. The meat will be tender and without much effort will separate into large chunks. Remove the fatty parts and pull or shred the meat into bite-sized pieces. This can be made three days ahead of time and reheated before serving.
Yields 2 cups
2 cups of cider vinegar
1 tablespoon of sugar
1 teaspoon of crushed red pepper
1 teaspoon of Tabasco sauce
1 teaspoon of salt
1 teaspoon of black pepper
In a saucepan, combine the vinegar and spices and bring to a boil. After the sauce begins to boil, remove it from the heat and let cool. It’s ready to serve over the pork.
Yields 3 cups
3 tablespoons of olive oil
1 onion chopped
2 cups of ketchup
½ cup of brown sugar
½ cup cider vinegar
1 tablespoon Worcestershire sauce
Tabasco to taste
Heat the oil in a saucepan and sauté the onions until they are translucent. Stir in the remaining ingredients and bring to a boil. Once it begins to boil, reduce the heat and simmer for 10 or 15 minutes.