YIELDS
Makes 8 to 12 servings
INGREDIENTS
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
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
INSTRUCTIONS
- 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.
- 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.
- Reduce heat to 350°F and add the onion and garlic; sauté until softened, about 3 to 5 minutes.
