We usually serve this BBQ pork over corn, but it’s also great as a sandwich or alongside some roasted potatoes and a salad.
Texas-Style BBQ Pork
- 2 pounds pork for stewing, cubed into half-inch pieces
- 1 tablespoon canola oil, divided
- 1 cup yellow onion, sliced
- 1 tablespoon garlic, minced
- 1 chipotle chiles, minced
- 1 cup chicken broth
- 1/4 cup tomato paste
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard
- 2 tablespoons Worcestershire sauce
- Kosher salt, black pepper, and lemon juice, to taste
Place a large stockpot on the stove over medium-high heat. Once warm, add the canola oil, then add the pork (be careful—it tends to pop and crackle in the oil at first). Stir the pork until it is browned on all sides, then add the onions. Reduce heat to medium and cook for 3-5 minutes, until the onions soften up a bit.
Stir in the garlic and minced chilis, then add the chicken broth. Bring to a low boil and add the tomato paste, brown sugar, vinegar, mustard, and Worcestershire sauce. Stir well, making sure the tomato paste is completely incorporated.
Let the sauce come to a low simmer and cook for 45-60 minutes, until pork is tender. If the sauce gets too thick, add a splash of chicken broth to thin it out.
Once the pork is done, season to taste with salt, pepper, and lemon juice. Enjoy!
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.