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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Ingredients:
1/4 cup packed light-brown sugar |
1/2-1 teaspoon cayenne pepper |
coarse salt and pepper |
3 lbs boneless pork shoulder, cut into 4 equal pieces (boston butt) |
1 1/2 cups cider vinegar |
4 garlic cloves, minced |
8 soft sandwich buns, split |
store-bought barbecue sauce, for serving (optional) |
Directions:
1. 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.
2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
3. 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.
4. 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 (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
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