Ingredients   Dry Rub:
3 tablespoons paprika 
1 tablespoon garlic powder  
1 tablespoon brown sugar 
1 tablespoon dry mustard 
3 tablespoons coarse salt 
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

  Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt 1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Spicy Slaw 
recipe follows Pickle spears   Directions
  Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator. 
 Preheat the oven to 300 degrees F. 
 Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F. 

 To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. 
 Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. 
 To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.  

 02-01-2013 - Did this with one of the small Kirkland pork roasts that come 4 to a pack. Cooked it in the slow cooker for about 6 hours (2.5 High & 3.5 On Low).  Cut the Recipe in half and enjoyed.

 For Next Time
 Found the vinegar over powering try cutting in half next time. 

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