How To Make Braised & barbecued pork shoulder with cider ketchup recipe
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Serves:
Ingredients
- 3 lbs pork shoulder
- 1 cup bbq sauce
- 1/2 cup apple cider
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
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Preheat the oven to 325°F (163°C).
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In a large Dutch oven or oven-safe pot, sear the pork shoulder on all sides over medium-high heat until browned.
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In a bowl, mix together the bbq sauce, apple cider, ketchup, brown sugar, Worcestershire sauce, salt, black pepper, and garlic powder.
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Pour the sauce over the pork shoulder, making sure it is evenly coated.
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Cover the pot with a lid and transfer it to the preheated oven.
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Braise the pork shoulder for 3-4 hours, or until it is tender and easily falls apart with a fork.
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Occasionally check and baste the pork with the sauce while it cooks.
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Once done, remove the pot from the oven and let the pork rest for about 10 minutes.
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Shred the pork using two forks.
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Serve the braised and barbecued pork shoulder hot, with some extra sauce on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 1080mg
- Total Carbohydrates : 38g
- Dietary Fiber : 1g
- Sugar : 32g
- Protein : 30g
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