Runaway October

• 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
• 1 bay leaf
• Salt

• 3 lbs of pork butt shoul­der roast, trimmed of excess fat
• Ham­burger buns

Direc­tions

1. Purée all of the sauce ingre­di­ents (every­thing except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, mar­i­nate the pork in the sauce overnight or for sev­eral hours before cooking.
2. Put sauce, bay leaf, 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.
3. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serv­ing. Serve hot over open-face ham­burger buns.

Serves 6 to 8.