Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup Recipe

• 28-ounce can crushed tomatoes
• 4 cups rhubarb, cut into 1-inch pieces
• 2 1/2 cups yellow onions
• 1 cup white wine vinegar
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cinnamon
•  
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 1/2 teaspoons cayenne
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons ancho chili powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon dried oregano
•  
• 1 boneless pork shoulder (about 4 pounds)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup beer

1. Place ketchup ingredients in a medium stockpot and bring to a boil over medium heat. Reduce heat and simmer until rhubarb is tender, about 20 minutes. Puree using a blender or immersion blender, until slightly chunky or smooth, depending on preference. Let cool, then ladle into jars, cover, and refrigerate until ready to use.
2. Adjust oven rack to lower-middle position and preheat oven to 300u0b0F.
3. Make the spice rub by stirring together all spice rub ingredients in a small bowl.
4. Rub pork shoulder with olive oil, sprinkle generously with spice rub and rub into meat. Set pork shoulder in roasting pan and roast for 1 hour. Baste pork with pan juices, then continue to cook, basting every 30 minutes, until fall-apart tender inside and crispy-brown outside, about 4 to 5 hours. Transfer pork to cutting board and let rest 15 minutes.
5. Meanwhile, skim fat from pan juices and set roasting pan on the stovetop over medium-high heat. Add beer and bring to a boil. Reduce heat and simmer, scraping up any browned bits from the bottom of the pan, until reduced and slightly thickened, about 5 to 7 minutes.
6. Using forks, pull pork apart in hunks and place on a platter. Drizzle with sauce and serve immediately, passing rhubarb ketchup alongside.

tomatoes, rhubarb, yellow onions, white wine vinegar, brown sugar, granulated sugar, worcestershire sauce, kosher salt, freshly ground black pepper, garlic, onion powder, ancho chili powder, ground cinnamon, nbsp, brown sugar, paprika, cayenne, cocoa, garlic, onion powder, ancho chili powder, kosher salt, freshly ground black pepper, oregano, nbsp, pork shoulder, extravirgin olive oil, beer

Taken from www.seriouseats.com/recipes/2014/06/barbecue-rubbed-pork-shoulder-rhubarb-ketchup-recipe.html (may not work)