The best cuts for “pulling” are pork shoulder blade or picnic shoulder. These turn into very tender meat after cooking for a long time. If using your slow cooker, sear the pork and place into slow cooker, then brown onions, make sauce and pour over pork. Cover and cook on low until pork is tender, 8 to 10 hours. The addition of maple syrup creates a sweeter barbeque sauce. For a smokier sauce, use chipotle chili powder or add a tablespoon of smoked paprika.

Makes 8 servings

3-1/2 lb (1.6 kg) pork shoulder blade or picnic roast

Salt and freshly ground pepper

Vegetable oil

2 cooking onions, diced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon dried thyme

2 bay leaves

1/4 cup tomato paste

1 cup Canadian beer (such as ale or lager)

1 can (28 oz/796 mL) crushed tomatoes

1/4 cup maple syrup

1/4 cup cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons molasses, fancy or cooking

Sprinkle pork well  with salt and pepper. Heat oil In Dutch oven over high heat; brown pork on all sides. Set aside on plate. Add onions to Dutch oven; cook, stirring often, until onions are softened, about 5 minutes. Add garlic, chili powder and bay leaves. Continue cooking for 2 to 3 minutes. Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add beer, scraping up any browned bits. Add crushed tomatoes, syrup, vinegar and Worcestershire sauce. Bring to boil.

Return pork to pan. Cover and braise in 300°F oven, basting occasionally  and turning once, until pork is tender, 3-1/2 to 4 hours. Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred or “pull” pork. Meanwhile, pour liquid from pan into large saucepan; skim off fat. Add molasses. Bring to boil over high heat; boil vigorously until reduced to 3 cups, 10 to 12 minutes. Discard bay leaves. Adjust salt and pepper. Add pork; stir to coat and warm through.

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