3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. dry mustard
3 T. coarse sea salt
1 (5-7 lb.) pork roast, preferably shoulder Boston butt.
CIDER-VINEGAR BARBECUE SAUCE:
1 1/2 c. cider vinegar
1 c. yellow or brown mustard
1/2 c. ketchup
1/3 c. packed brown sugar
1 garlic clove, smashed
1 t. kosher salt
1 t. cayenne
1/2 t. freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe in Salad Section
Pickle spears, for serving
Mix paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat oven to 300º Put the pork in a roasting pan and roast it for about 6 hours or until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine vinegar, mustard, ketchup, brown sugar, garlic salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minuets until the sugar dissolves. Take it off the heat and let it sit until you;re ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 c. water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still war, you want to "pull" the meat; Grab 2 forks. Using 1 to steady the meat, use the other to 'Pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. serve with pick spears and the remaining sauce on the side.