details
- Serves 8
- Prep time: 10 minutes
- Total time: 2 hours, 40 minutes
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 2 tablespoons prepared minced garlic
- 8 soft sandwich rolls, split
- Best quality store-bought barbecue sauce, for serving
directions
Preheat oven to 350 degrees, with racks in lower and upper positions.
In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (about 1/4-1/2 cup of the juices). Pile pork on rolls, and top with barbecue sauce, if desired.