Real BBQ (not grilling) pork shoulder, cajun style.
Puree onions in a food processor. This will allow you to keep the needle of the injector from getting clogged. This next step is contradictory to what you may have been taught on caramelizing onions but it works for great for what we are doing.
Place the onion goop in a large saucepan over medium to medium high heat. Add baking soda. This will speed up the caramelization of the onions. Do not let the goop dry out. You should already have some liquid from the food processor but you will need to add more water throughout the process until it is a nice dark brown. In a separate bowl, mix dry ingredients. Scoop out 1/3 of a cup and set aside. You will be using this as a dry rub to make a more flavorful bark. Mix in wet ingredients with dry and mix well. Add it all to onions in the sauce pan. Add butter. Bring to a boil to make sure the salt and sugar are completely dissolved. Let it cool off for 10-15 minutes. You can ice if you are impatient. Inject it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Pound Butt (896g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1902 | ||
Calories from Fat: 1258 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.7g | 186 % | |
Saturated Fat 64.8g | 324 % | |
Monounsaturated Fat 51.3g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 474.4mg | 146 % | |
Sodium 1153.1mg | 40 % | |
Potassium 2871.5mg | 76 % | |
Total Carbohydrate 82.5g | 24 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 76.2g | ||
Protein 84.8g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1902
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