Cuisinart Recipes, Cuisinart Recipes SaleCanada Inc.


Makes 8 to 12 servings


Dry Barbecue Rub:

  • ¼ cup packed light brown sugar
  • 3 tablespoons chili powder
  • 2 teaspoons Cajun seasoning
  • 1teaspoon smoked paprika
  • 1teaspoon kosher salt
  • 1teaspoon freshly ground black pepper
  • 5 to 6   pounds whole pork shoulder(bone-in) 

Barbecue Sauce:

  • 1teaspoon olive oil
  • 1medium onion, peeled and sliced
  • 6 garlic cloves, peeled and finely chopped
  • 1teaspoon Worcestershire sauce
  • 1cup chicken broth, reduced sodium
  • ½ cup chili sauce (such as Heinz)
  • ¼ cup cider vinegar¼         cup molasses
  • 2 tablespoons tomato paste
  • 1tablespoon light brown sugar
  • 1teaspoon instant espresso powder


Nutritional information per serving

(based on 12 servings):

Calories 521 (61% from fat) • carb. 17g • pro. 33g

  • fat 35g • sat. fat 12g • chol. 134mg • sod. 855mg
  • calc. 56mg • fiber 1g


  1. Mix the rub ingredients together in a small bowl. Rub all over the pork shoulder and allow to marinate in a large baking pan orin a 2-gallon resealable bag in the refrigerator overnight.
  1. After the pork has marinated, put the oil in the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once unit has preheated, brown the pork well on all sides, about 3 to 4 minutes per side. Removeand reserve.
  1. Reduce heat to 350°F and add the onion and garlic; sauté until softened, about 3 to 5 minutes.
EntreesMulti cookers

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