Pulled Pork

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar

Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat

Put all of the ingredients except salt and roast in blender and puree to create sauce. Put sauce and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Serve hot on hamburger buns or ciabatta rolls.

This can be made in a crock pot by omiting water and cooking on low for 8 hours. (Pork will give up enough liquid for cooking in crock pot.) Shred pork, and if necessary reduce on stovetop before salting to taste and serving.

Serves 6 to 8.