Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup Recipe Recipe

Name: Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28-ounce can crushed tomatoes; 4 cups rhubarb, cut into 1-inch pieces; 2 1/2 cups yellow onions; 1 cup white wine vinegar; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ancho chili powder; 1/2 teaspoon ground cinnamon; &nbsp; 1/4 cup brown sugar; 2 tablespoons smoked paprika; 1 1/2 teaspoons cayenne; 1 1/2 teaspoons unsweetened cocoa powder; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons ancho chili powder; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon dried oregano; &nbsp; 1 boneless pork shoulder (about 4 pounds); 2 tablespoons extra-virgin olive oil; 1/2 cup beer

Servings: persons

28-ounce can crushed tomatoes
4 cups rhubarb, cut into 1-inch pieces
2 1/2 cups yellow onions
1 cup white wine vinegar
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
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1/4 cup brown sugar
2 tablespoons smoked paprika
1 1/2 teaspoons cayenne
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ancho chili powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried oregano
&nbsp
1 boneless pork shoulder (about 4 pounds)
2 tablespoons extra-virgin olive oil
1/2 cup beer

1
Place ketchup ingredients in a medium stockpot and bring to a boil over medium heat. Reduce heat and simmer until rhubarb is tender, about 20 minutes. Puree using a blender or immersion blender, until slightly chunky or smooth, depending on preference. Let cool, then ladle into jars, cover, and refrigerate until ready to use.
2
Adjust oven rack to lower-middle position and preheat oven to 300u00b0F.
3
Make the spice rub by stirring together all spice rub ingredients in a small bowl.
4
Rub pork shoulder with olive oil, sprinkle generously with spice rub and rub into meat. Set pork shoulder in roasting pan and roast for 1 hour. Baste pork with pan juices, then continue to cook, basting every 30 minutes, until fall-apart tender inside and crispy-brown outside, about 4 to 5 hours. Transfer pork to cutting board and let rest 15 minutes.
5
Meanwhile, skim fat from pan juices and set roasting pan on the stovetop over medium-high heat. Add beer and bring to a boil. Reduce heat and simmer, scraping up any browned bits from the bottom of the pan, until reduced and slightly thickened, about 5 to 7 minutes.
6
Using forks, pull pork apart in hunks and place on a platter. Drizzle with sauce and serve immediately, passing rhubarb ketchup alongside.

569

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 28-ounce can crushed tomatoes, 4 cups rhubarb, cut into 1-inch pieces, 2 1/2 cups yellow onions, 1 cup white wine vinegar, and more.

Yes, Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup Recipe

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