Name: Barbecue Pork Shoulder
Yield: Makes 8 to 10 servings
Ingredients: 2 tablespoons light brown sugar; 2 tablespoons tomato paste; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 2 tablespoons hot chile powder; 1 teaspoon hot pepper sauce (such as Tabasco), or to taste; 1 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 1 jalapeño pepper, chopped (with seeds); 1 garlic clove, minced; 3 pounds pork shoulder, cut into 2-inch cubes; 3 strips bacon, chopped; 1 (15-ounce) can diced tomatoes including juice; 1 bay leaf; Accompaniment: 8 to 10 sandwich rolls; Slow cooker

Perhaps no type of meat is better suited to slow cooking than pork shoulder. Although not generally considered the most tender, this cut becomes meltingly sublime when simmered for hours at low heat. The steam created also helps keep the meat ultramoist. To cut down on prep time, ask your butcher to cube the shoulder for you.

Cook's note:

This recipe was originally prepared in an oval, 6-quart slow cooker.

Recipe notes

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