Southern Pulled-Pork Sandwiches

By mirelsonp

Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. This recipe is especially succulent with a spice rub and vinegar.

Ingredients

• 1/4 cup packed light-brown sugar
• 1/2 to 1 tsp cayenne pepper
• coarse salt and ground pepper
• 3 lbs boneless pork shuolder (Boston butt), cut into 4 equal pieces
• 1 1/2 cups cider vinegar
• 4 garlic cloves, minced
• 8 soft sandwich rolls, split
• store-bought barbecue sauce, for serving (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F, 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.