Porc effiloché

Ingrédients

• 4-5 pounds boneless pork shoulder
• 3 tablespoons (packed) brown sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 2 teaspoons salt (see note)
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper (or to taste)
• 3/4 cup chicken broth
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon liquid smoke
• Buns
• BBQ sauce (use your favorite)
• Coleslaw (click for my recipe or use store bought)

Préparation

1. 1

   Preheat your oven to 300F. See notes below for slow cooker method.

2. 2

   Cut the pork shoulder into 4 smaller pieces. If there's any string around the roast, take it off. I don't remove any of the fat.

3. 3

   In a small bowl, stir together the brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Coat the pork pieces in the spice mixture, and add them to a Dutch oven. If desired, you can do this step the night before and keep it in the fridge, covered.

4. 4

   In a small bowl, stir together the chicken broth, Worcestershire sauce, and liquid smoke. Pour it around the pork.

5. 5

   Cover and cook for 2 hours, then uncover and cook for another 1.5 hours or until it's fall-apart tender.

6. 6

   Take the meat out of the Dutch oven and place it on a baking sheet. Shred it with two forks. Ladle some of the leftover cooking liquid over top to moisten it a bit, and toss to coat.

7. 7

   Serve in toasted buns with BBQ sauce and coleslaw. To toast the insides of the buns, heat a tablespoon or two of olive oil or butter in a skillet over medium heat, then add the buns and watch them closely until the insides have browned nicely (do this in batches).