Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the dry rub ingredients together in a small bowl. Rub the spice blend over the pork roast. Cover and refrigerate for 1 hour.
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon cayenne
1/2 teaspoon each salt and pepper
12 hamburger buns
1 recipe Cole Slaw, recipe below
Mix the dry rub ingredients together in a small bowl. Rub the spice blend over the pork roast. Cover and refrigerate for 1 hour.
Preheat the oven to 300 degrees. Put the pork in a roasting pan and roast for 6 hours. The pork should register 170 degrees, it should be falling apart.
Meanwhile, combine the barbecue sauce ingredients in a saucepan over medium heat. Simmer until the sugar dissolves. Cover and let sit until you’re ready.
When the pork is done, allow to rest and cool slightly.
Then pull the meat apart into fine shreds. Place the shredded pork in a bowl and pour half of the sauce over. Mix it in well.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some Cole slaw. Serve with remaining sauce on the side.
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