Ingredients
5 - 7 lb Pork Shoulder
Dry Rub:
3 T Chili Powder
1 T Paprika
1 T Oregano
1 T Cumin
1 T Sugar
1 T Salt
1 tsp Pepper
Sauce:
1 T Oil
1/2 C Chopped Onion
1 bottle (12 oz) Chili sauce
1 1/4 C Vinegar
2/3 C brown sugar
3 T Worcestershire sauce
3 T Tabasco
1 tsp salt
(1 jalapeno optional)
Preparation
Trim the skin from the Pork. Mix the Dry Rub ingredients together and put in a resealable bag with the pork. Coat and allow to “rest” in the refrigerator at least 24 hours.
Saute onion in oil until soft. Add remaining Sauce ingredients, bring to a boil and then simmer about 1/2 hour. Preheat oven to 325 degrees. Pour Sauce over shoulder in 13 x 9 pan. Tightly cover with foil. Bake 3.5 - 5 hours - check to see if tender.
Transfer meat to cutting board. Pull meat into shreds. discard bone. Return shredded meat to baking pan with sauce. Stir, then bake uncovered about 30 minutes.
