Savor a BBQ classic revisited with a Quebecois twist. This pulled pork, slow-cooked to tenderness, is generously coated in our smoky and slightly spicy Barbacoa sauce. Perfect for your tacos, burgers, or BBQ bowls, this dish is bursting with Southwest flavors, in an artisanal version by La Pimenterie.
Ingredients:
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1.5 to 2 kg pork shoulder (or "Boston Butt")
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1 bottle of Barbacoa sauce – La Pimenterie
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2 tbsp smoked paprika
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1 tbsp garlic powder
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1 tbsp onion powder
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1 tbsp brown sugar
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1 tbsp salt
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1 tsp black pepper
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1 tbsp Dijon mustard (optional)
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1 onion, sliced into rings
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1 cup chicken broth or beer (your choice)
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Brioche buns, tortillas, or salad for serving
Preparation Steps:
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Prepare the spice rub: In a bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Generously rub the pork with this mixture. Let it marinate in the fridge (ideally overnight, otherwise at least 1 hour).
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Cooking (your choice):
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In the oven (slow method): Preheat to 300°F (150°C). Place the pork shoulder in a Dutch oven with the onions and broth. Cover and cook for 4 to 5 hours, or until the meat is easily pulled apart with a fork.
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In the slow cooker: Place the seasoned pork, onions, and broth in the slow cooker. Cook on low for 8 to 10 hours.
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In the pressure cooker (Instant Pot): Cook on high pressure for 90 minutes, then let the pressure release naturally.
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Shred: Remove the meat, shred it with two forks. Return it to the cooking juices with a good amount of Barbacoa sauce, then let it simmer for 15 to 20 minutes to coat well.