Pulled Pork

Active Time:  1 Hour Total Time:  6 Hours Yield:  12 servings, 3 ounces each If the idea of succulent barbecue gets your mouth watering but you are not inclined to smoke a big hunk of meat for hours over a smoldering fire, this oven-cooked version is for you. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 tablespoon  extra-virgin olive oil 2   medium yellow onions, diced 2 tablespoons  chili powder 1 tablespoon  cumin 2 teaspoons  paprika 1 teaspoon  cayenne pepper 12 ounces  beer, preferably lager (1 1/2 cups) 3/4 cup  ketchup 3/4 cup  cider vinegar 1/2 cup  whole-grain mustard 2 tablespoons  tomato paste (see Ingredient notes) 1   canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce 1 5-pound  bone-in Boston butt (see Ingredient notes) Ingredient Note: Levels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels. Boston butt (or "Boston-style butt," "fresh pork butt," "pork shoulder") can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.

DIRECTIONS Preheat oven to 300 degrees F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork. Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.