Black Nocino™ Barbecue Pork (winter version)
This BBQ pulled pork has a Carolina and smoky poblano flavor
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
12
people
20
minutes
Cook Time
Passive Time
60
minutes
15
minutes
Servings
Prep Time
12
people
20
minutes
Cook Time
Passive Time
60
minutes
15
minutes
Ingredients
1
large
Onion
yellow
3
cloves
garlic
large
1
medium
shallot
1
medium
poblano pepper
roasted
1
tbsp
paprika
2
tsp
salt
2
tbsp
brown sugar
1/2
tsp
black pepper
4-6
lb
pork butt roast
3/4
cup
vinegar
cider
3
tbsp
worcestershire
2
tbsp
Black Nocino™ Sauce
Blacklick Spice Company
1
tbsp
crushed red pepper flakes
1 1/2
tsp
sugar
1/2
tsp
dry mustard
1/4
tsp
cayenne pepper
buns
coleslaw
Instructions
Quarter onion. Coarsely chop garlic and shallots
Roast poblano over burner til scorched. Remove loosened skin, seed and chop coarsely
Combine brown sugar, paprika, salt, and pepper. Rub over roast, and place in pressure cooker with onions, garlic, and shallot.
Combine vinegar, worcestershire, Black Nocino™, red pepper, sugar, mustard, and cayenne. mix and pour over roast.
Start heat and once pressure cooker has sealed lower heat and cook for 50 minutes. allow to cool fully
Enjoy served on buns with coleslaw