Submitted by Ms. Dorothy D.
Ingredients:
1 1/2 tablespoons fresh rosemary
1 tsp ground cumin
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
6 pound pork shoulder roast/butt
Directions
Preheat oven to 350 degrees F
In a large bowl mix rosemary, garlic and pepper. Place rinsed and dried pork roast in the bowl, coat evenly with the spice mixture.
Place roast in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender
Roast approximately 3-4 hours to an internal temperature of 145 degrees F,
Remove lid, carefully remove/discard skin 'aka fat layer'
cook additional 1 hour or until a dark bark has formed
Allow to rest/cool for minimum 15-30 minutes,
Remove pork from the pot, place on a baking sheet to catch extra juices
Do not throw out the juices, this is the best part
Shred pork - I cut in smaller pieces first and then hand shred/pull apart
Combine the following in a skillet for the sauce;
Pork drippings
1 jar Serrano Blue Pepper Glaze (spicier options: Habanero Amber, or Ghost Cherry Gold)
2 TBL unsalted butter
2 cups of sliced yellow onion
1 cup of celery
1 12 oz. Dark Beer (may be substituted with BBQ sauce)
Saute until onions are soft and translucent
Place 1/2 of shredded pork into the Dutch oven or large crock pot, add 1/2 sauce, stir
Add remaining pork & sauce, stir to coat evenly
If using a crock pot for the final step - keep on medium until ready to serve, stir occasionally
Serve on toasted buns, dress it anyway you like -
Fresh coleslaw,
Mr. B's - Original or Blazin’ Pucker Butter Pickles,
pickled red onions, baby corn on the cob, pickled peppers,
Hot Sauce