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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. This is especially succulent with the spice rub and vinegar seasoning. Ingredients:
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 |
4 garlic cloves, minced |
8 soft sandwich rolls, kaiser or onion |
barbecue sauce, for serving. ( use your favorite) |
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.
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