Berkshire Pork Recipe

This recipe ran in the Winnipeg Free Press' Arts & Life section on March 28th, 2007.
Click here to view the whole story.

36 hour (or so) pork shoulder

1 pork shoulder (bone in, skin on)
¼ cup white vinegar
½ cup chili powder
¼ cup ground mustard
¼ cup smoked paprika
¼ cup minced garlic
¼ cup brown sugar
1 tbsp canola oil

1. Combine spices, garlic sugar and oil to make a paste.
2. Massage vinegar into pork shoulder.
3. Smear pork with spice paste to liberally cover. Let sit overnight (12 hours)
4. Oven Method: place lasagna pan full of water on bottom rack of oven. Place pork on rack just above water bath. Set oven to 250F. Roast for 4 hours. Reduce temperature to 200F and let roast for 20 more hours.
5. Slow Cooker method: Place roast in slow cooker. Set at high for 4 hours then reduce to low for 20 hours.
6. To Serve: While still warm, remove skin from shoulder. Pull the meat away from bone and pull meat into shreds. Toss with BBQ sauce. Serve as is, on a biscuit or a bun.
   

Fort Garry Ale BBQ sauce

1 tbsp canola oil
4 large onions, julienned
1 tbsp minced garlic
¼ cup chili powder
1 tsp chili flakes
½ cup brown sugar
½ cup soy sauce
1 Fort Garry Dark Ale
2 cups ketchup

1. Sauté onions over high heat until starting to brown. reduce heat and continue to sautee until dark brown. Stir often, don’t let them burn.
2. Add garlic, spices, sugar soy sauce and beer. Bring to a boil then simmer until half the liquid is gone.
3. Add ketchup and simmer for 20 minutes.