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.

　　

Ingredients

Makes 8 to 10 servings

　　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

　　

Special Equipment

Slow cooker

　　

Step 1

In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.

　　

Step 2

In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker.

　　

Step 3

Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.

　　Cook's note:

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